Recipe provided by “Cookin’ Savvy”
Mushroom Sauce:
1 can (14 ounces) of 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) of puff pastry
Water
Spreadable cheese with garlic and herbs
1 package (2 1/2 ounces) of real bacon bits
Mashed potatoes, for serving
To prepare the mushroom sauce, blend the mushrooms with the chicken broth in a blender and set aside.
In a skillet over medium heat, melt the butter, then add the flour and mix thoroughly. Gradually incorporate the mushroom broth while stirring. If the mixture does not thicken, add an additional tablespoon of flour, stirring well until it does.
Season with garlic powder, salt, and pepper to taste. Stir in the heavy cream while mixing. Remove from heat and set it aside.
Preheat the oven to 400°F.
Cut the beef steaks into cubes, place them in a bowl, and combine with 1 cup of the mushroom sauce.
Lay the puff pastry sheets on a flat surface and cut each into six equal squares, totaling 12 squares. Use water to dampen the corners of each square, folding them to form small boxes. 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.
Once baked, add a layer of spreadable cheese on top of the hot pastries and sprinkle with bacon bits.
Serve alongside mashed potatoes and drizzle with the remaining mushroom sauce as gravy.
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