Recipe shared by “Cookin’ Savvy”
Mushroom Sauce:
1 can (14 ounces) mushrooms
1 1/2 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose 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 pieces
Mashed potatoes, for serving
To prepare the mushroom sauce: Blend mushrooms and chicken broth in a blender and set aside.
In a skillet over medium heat, melt the butter and incorporate the flour. Gradually pour in the mushroom broth while stirring continuously. The mixture should start to thicken; if not, add an extra tablespoon of flour and mix well.
Season with garlic powder, salt, and pepper according to your preference. Then, stir in the heavy cream and mix thoroughly. Remove from heat and set aside.
Preheat the oven to 400°F.
In a bowl, combine the cubed steak with 1 cup of the mushroom sauce and mix well.
Divide the puff pastry into 12 squares by cutting each sheet into six pieces. Moisten the corners of each square with a bit of water and fold them to create a small box shape. Fill each pastry square with a generous tablespoon of the meat mixture.
Arrange the filled squares on a baking sheet lined with parchment paper and bake for 15 minutes.
Once baked, spread some garlic and herb cheese over the warm pastries and sprinkle with bacon pieces.
Serve alongside mashed potatoes, using any remaining mushroom sauce as a gravy.
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