Recipe provided by “Cookin’ Savvy”
Mushroom Sauce:
1 can (14 ounces) mushrooms
1 1/2 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 tablespoon garlic powder
Salt, to taste
Pepper, to taste
1/2 cup heavy cream
8 ounces beef tenderloin steaks, diced
1 package (17 ounces, 2 sheets) puff pastry
Water
Garlic and herb spreadable cheese
1 package (2 1/2 ounces) real bacon bits
Mashed potatoes, for serving
To prepare the mushroom sauce: In a blender, combine the mushrooms with the chicken broth and blend until smooth; set aside.
In a skillet over medium heat, melt the butter and stir in the flour. Gradually pour in the mushroom blend, stirring continuously. The mixture should begin to thicken; if it doesn’t, incorporate 1 tablespoon of flour while stirring.
Season with garlic powder, salt, and pepper to taste. Gently fold in the heavy cream while continuing to stir. Remove from the heat and keep aside.
Preheat the oven to 400°F.
Dice the steaks and combine them in a bowl, then add 1 cup of the mushroom sauce and mix thoroughly.
Cut each puff pastry sheet into six squares, yielding a total of 12. Use water to dampen the corners of the squares and bring them together to form a small box-like shape. Fill each pastry square with a generous tablespoon of the meat mixture.
Arrange the pastry squares on a baking sheet lined with parchment paper and bake for 15 minutes.
After baking, drizzle the spreadable cheese over the warm squares and sprinkle with bacon bits.
Serve alongside mashed potatoes and use any remaining mushroom sauce as a delicious gravy.
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