Ingredients
- 1 tbsp Butter
- 1 cup Mushrooms minced
- 2 tbsp Shallot chopped
- 16 oz Beef tenderloin steaks see pro tips in the notes below
- 1 sheet Puff pastry thawed
Gravy
- 1 tbsp Butter
- 1 tsp All-purpose flour
- 3/4 cup Beef broth
- 2 sprigs Fresh thyme plus more for garnish
Instructions
- Preheat oven to 425°F (220°C).
- In a non-stick pan over medium heat, melt the butter; sauté the mushrooms and shallots until the mushrooms are soft. Season with salt and pepper. Set aside to cool.
- Generously season both sides of the steak with salt and pepper. In another non-stick pan on medium-high heat, sear the steak on all sides and around the edges to create a seal around the steak.
- Cut the puff pastry into squares big enough to wrap each steak individually (use a rolling pin to thin out the puff pastry just a little bit so it doesn't have to cook as long).
- Spread the mushroom mixture onto the puff pastry in a layer; wrap the steak with the puff pastry and place it seam side down onto a baking sheet.
- Bake the steaks in the oven until the puff pastry is golden brown and your desired temperature is reached using a thermometer (see below).
- For the gravy: In a sauté pan over medium heat, melt the butter and stir in the flour, cook for 1 minute. Stir in the beef broth and thyme, simmer until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
- Serve the beef with the gravy. Garnish with thyme.
Notes
Pro Tip: If making multiple portions: instead of using a 4 ounce steak use an 8 ounce steak to wrap in puff pastry. A bigger steak will allow the puff pastry to cook fully while not overcooking the steak if you desire a rare or medium rare temperature.
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 401kcal | Carbohydrates: 16g | Protein: 29g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 358mg | Potassium: 543mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 3mg
Puff Pastry Filet
Ingredients
- 1 tbsp Butter
- 1 cup Mushrooms minced
- 2 tbsp Shallot chopped
- 16 oz Beef tenderloin steaks see pro tips in the notes below
- 1 sheet Puff pastry thawed
Gravy
- 1 tbsp Butter
- 1 tsp All-purpose flour
- 3/4 cup Beef broth
- 2 sprigs Fresh thyme plus more for garnish
Instructions
- Preheat oven to 425°F (220°C).
- In a non-stick pan over medium heat, melt the butter; sauté the mushrooms and shallots until the mushrooms are soft. Season with salt and pepper. Set aside to cool.
- Generously season both sides of the steak with salt and pepper. In another non-stick pan on medium-high heat, sear the steak on all sides and around the edges to create a seal around the steak.
- Cut the puff pastry into squares big enough to wrap each steak individually (use a rolling pin to thin out the puff pastry just a little bit so it doesn't have to cook as long).
- Spread the mushroom mixture onto the puff pastry in a layer; wrap the steak with the puff pastry and place it seam side down onto a baking sheet.
- Bake the steaks in the oven until the puff pastry is golden brown and your desired temperature is reached using a thermometer (see below).
- For the gravy: In a sauté pan over medium heat, melt the butter and stir in the flour, cook for 1 minute. Stir in the beef broth and thyme, simmer until the sauce thickens and becomes smooth. Season with salt and pepper to taste.
- Serve the beef with the gravy. Garnish with thyme.
Notes
Pro Tip: If making multiple portions: instead of using a 4 ounce steak use an 8 ounce steak to wrap in puff pastry. A bigger steak will allow the puff pastry to cook fully while not overcooking the steak if you desire a rare or medium rare temperature.
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 401kcalCarbohydrates: 16gProtein: 29gFat: 24gSaturated Fat: 9gTrans Fat: 1gCholesterol: 88mgSodium: 358mgPotassium: 543mgFiber: 1gSugar: 1gVitamin A: 199IUVitamin C: 2mgCalcium: 37mgIron: 3mg
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