This recipe is provided by “Cookin’ Savvy”.
Creating the Mushroom Gravy:
- 1 can (14 ounces) of mushrooms
- 1 and 1/2 cups of chicken stock
- 3 tablespoons each of butter and flour
- 1 tablespoon of garlic powder
- Salt and pepper as per taste
- 1/2 cup of heavy cream
- 8 ounces of cubed beef tenderloin steaks
- 2 sheets (17 ounces per package) of puff pastry
- Some water
- Garlic and herb cream cheese
- One pack (2 1/2 ounces) of real bacon bits
- Mashed potatoes for serving
To prepare the mushroom gravy, first blend the mushrooms with the chicken stock in a blender and keep aside.
Taking a skillet over medium flame, melt the butter and stir in the flour. Gradually add the mushroom-infused chicken broth while constantly stirring. The mixture should start getting thicker, if not, add one more tablespoon of flour and stir actively.
Next, add in the garlic powder, salt, and pepper per your taste preferences. Mix heavy cream into the mixture, stirring continuously. Take off the heat and keep aside.
Preheat your oven to a solid 400 degrees Fahrenheit.
Cut the steaks into cubes and mix thoroughly with one cup of the mushroom gravy in a bowl.
Break down the puff pastry into six squares each which gives you twelve in total. Dampen each square’s corners with water and join them together to form a small box. Now, fill each pastry box with a big spoonful of the meat mixture.
Line the squares on cookie sheets, preferably covered with parchment paper, and bake for 15 minutes.
After they are baked, layer the hot squares with the garlic and herb cream cheese and sprinkle the bacon bits on top.
Serve these delicious pastries along with mashed potatoes and use the remaining mushroom gravy as a side sauce.
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