Recipe from “Cookin’ Savvy”
Mushroom Sauce:
- 1 can (14 ounces) of mushrooms
- 1 1/2 cups chicken stock
- 3 tablespoons of butter
- 3 tablespoons of all-purpose flour
- 1 tablespoon garlic powder
- Salt, to your liking
- Pepper, to your liking
- 1/2 cup of heavy cream
- 8 ounces of beef tenderloin steaks, diced
- 1 package (17 ounces, 2 sheets) of puff pastry
- Water
- Garlic and herb flavored cheese spread
- 1 package (2 1/2 ounces) of real bacon bits
- Mashed potatoes, for serving
To prepare the mushroom sauce: Blend mushrooms with chicken broth in a blender; set this mixture aside.
In a frying pan over medium heat, melt the butter and combine with flour. Gradually incorporate the mushroom stock, stirring consistently. If the sauce doesn’t thicken, add 1 tablespoon of flour and mix thoroughly.
Season with garlic powder, salt, and pepper to taste. Stir in the heavy cream and continue to mix. Remove from the heat and put it aside.
Preheat the oven to 400°F.
Dice the steaks, then place them in a bowl. Coat them well with 1 cup of the mushroom sauce.
Divide each sheet of puff pastry into six squares, totaling 12. Dampen each corner with water and fold them to create a small box shape. Fill each pastry square with a heaping tablespoon of meat mixture.
Arrange the squares on cookie sheets lined with parchment paper and bake for 15 minutes.
Top the hot squares with the spreadable cheese and sprinkle with bacon bits.
Serve with mashed potatoes, using any leftover mushroom sauce as a gravy accompaniment.
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