This is a particularly elegant way to serve a popular dinner-party entr Ee of filet steaks wrapped in puff pastry, and saves carving at the table.
INGREDIENTS (for 6 servings):
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1/2 cup dry sherry
- 1/4 cup butter
- 1/4 cup chopped parsley
- 6 (8 ounce) fillets beef tenderloin
- 1 (17.5 ounce) package frozen puff pastry, thawed
In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.
Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.
Preheat oven to 425 degrees F (220 degrees C).
Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting.)