Recipe adapted from “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, puree the mushrooms and chicken broth together in a blender and set aside.
In a skillet over medium heat, melt the butter and blend in the flour. Gradually pour in the mushroom broth, stirring continuously. If it does not thicken, add an extra tablespoon of flour and stir thoroughly.
Season with garlic powder, salt, and pepper to your liking. Stir in the heavy cream until well combined. Take off the heat and reserve for later.
Preheat the oven to 400 F.
Dice the steaks and mix them in a bowl with 1 cup of the mushroom sauce, ensuring they are well coated.
Divide each sheet of puff pastry into six squares, making a total of 12. Wet each corner of the squares with water and press them together to form a small box shape. Fill each pastry square with a generous tablespoon of the meat mixture.
Arrange the squares on baking sheets lined with parchment paper and bake for 15 minutes.
Top each hot square with a spoonful of spreadable cheese and sprinkle with bacon pieces.
Serve alongside mashed potatoes, using any remaining mushroom sauce as gravy.
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