Recipe courtesy of “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, cubed
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: In a blender, combine mushrooms and chicken broth; set it aside.
In a skillet over medium heat, melt the butter and stir in the flour. Gradually add the mushroom broth while stirring continuously. It should thicken; if not, add an additional tablespoon of flour and mix well.
Incorporate garlic powder and season with salt and pepper to taste. Stir in the heavy cream while continuing to mix. Remove from heat and set aside.
Preheat the oven to 400°F.
Cube the steaks and place them in a bowl, then cover and combine thoroughly with 1 cup of the mushroom sauce.
Cut each puff pastry sheet into six squares, resulting in a total of 12 squares. Moisten each corner of the squares with water and bring them together to form small box shapes. Place a heaping tablespoon of the meat mixture in each pastry square.
Arrange the squares on cookie sheets lined with parchment paper and bake for 15 minutes.
Top the hot squares with spreadable cheese and sprinkle with bacon pieces.
Serve alongside mashed potatoes and use any leftover mushroom sauce as gravy.
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