Beef Vino Puff Food

BEEF VINO PUFF

Beef Vino Puff image

This is an alteration of Beef Wellington. I don't care for the traditional pate and mushrooms, so I looked for an alternative to put between the meat and pastry. This is what I wound up with. This is heavy and filling, so I generally try to pair it with some light sides like grilled vegetables or a salad. It works wonderfully well with venison tenderloin instead of beef as well! I also discovered (the hard way) when rolling out puff pastry dough on waxed paper, that it is best to spray the waxed paper with nonstick spray first. Otherwise, it tends to be difficult to get back off.

Provided by ladysig

Categories Meat and Poultry Recipes Beef Steaks

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

4 (4 ounce) beef tenderloin filets
2 tablespoons olive oil
1 shallot, minced
1 teaspoon minced garlic, or to taste
1 cup Pinot Noir (or other semi-dry red wine)
1 pinch garlic salt, or to taste
1 pinch Italian seasoning, or to taste
1 (8 ounce) package cream cheese, softened
2 sheets frozen puff pastry, thawed
1 egg white
¼ cup water

Steps:

Preheat oven's broiler and set the oven rack about 6 inches from the heat source.
Place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. Remove the filets and set aside to rest; reduce heat to 375 degrees F (190 degrees C).
Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.
Pour in Pinot Noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. Stir in garlic salt and Italian seasoning. Reduce heat to low.
Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat.
Place puff pastry sheets on a work surface and cut each sheet in half crosswise.
Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.
Fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. Repeat with remaining steaks. Place the pastry-covered steaks onto a baking sheet.
Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry.
Bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. An instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees F (65 degrees C).

Nutrition Facts : Calories 1230.6 calories, Carbohydrate 59.9 g, Cholesterol 156.7 mg, Fat 84.8 g, Fiber 2 g, Protein 45.6 g, SaturatedFat 29.7 g, Sodium 630 mg, Sugar 1.8 g

BEEF TENDERLOIN "EN CROUTE"

Beef Tenderloin

This recipe requires little preparation, is easy to create and is sure to please your entire family!

Time 35m

Number Of Ingredients 6

Ingredients

1kg (2.2 lbs) tenderloin (no strings attached!)
1 foie gras mousse
500 g puff pastry (if you are lucky enough to be in Calgary, simply pick it up frozen from Pascal's)
1 egg
40g butter (3 Tbsp)
Salt & Pepper

Steps:

Pre-heat your gas or electric oven to 450 F (230C). Place the beef tenderloin in your roasting tray, dot with butter.
Place the beef in the oven for about 10 minutes, until half-cooked.
Remove the tenderloin from the oven, season with salt & pepper and leave to rest until lukewarm. Make sure you save all the delicious caramelized juices from the roasting tray!
Coat the tenderloin with the foie gras mousse.
Roll out the puff pastry, and place it on the lightly-oiled baking tray.
Gently place the tenderloin on the puff pastry, and wrap it up. Avoid pinching the meat.
Cut off the excess pastry and use it to decorate to your liking. Smear the egg yolk over the wrap.
Place the wrap in your oven at 440F (220C) for 15 minutes.
Serve with your favorite side dish, enjoy!

BEEF VINO PUFF

Beef Vino Puff image

This is an alteration of Beef Wellington. I don't care for the traditional pate and mushrooms, so I looked for an alternative to put between the meat and pastry. This is what I wound up with. This is heavy and filling, so I generally try to pair it with some light sides like grilled vegetables or a salad. It works wonderfully well with venison tenderloin instead of beef as well! I also discovered (the hard way) when rolling out puff pastry dough on waxed paper, that it is best to spray the waxed paper with nonstick spray first. Otherwise, it tends to be difficult to get back off.

Provided by ladysig

Categories Beef Steaks

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

4 (4 ounce) beef tenderloin filets
2 tablespoons olive oil
1 shallot, minced
1 teaspoon minced garlic, or to taste
1 cup Pinot Noir (or other semi-dry red wine)
1 pinch garlic salt, or to taste
1 pinch Italian seasoning, or to taste
1 (8 ounce) package cream cheese, softened
2 sheets frozen puff pastry, thawed
1 egg white
¼ cup water

Steps:

Preheat oven's broiler and set the oven rack about 6 inches from the heat source.
Place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. Remove the filets and set aside to rest; reduce heat to 375 degrees F (190 degrees C).
Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.
Pour in Pinot Noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. Stir in garlic salt and Italian seasoning. Reduce heat to low.
Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat.
Place puff pastry sheets on a work surface and cut each sheet in half crosswise.
Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.
Fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. Repeat with remaining steaks. Place the pastry-covered steaks onto a baking sheet.
Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry.
Bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. An instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees F (65 degrees C).

Nutrition Facts : Calories 1230.6 calories, Carbohydrate 59.9 g, Cholesterol 156.7 mg, Fat 84.8 g, Fiber 2 g, Protein 45.6 g, SaturatedFat 29.7 g, Sodium 630 mg, Sugar 1.8 g

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