- 2 filets mignons steaks [beef tenderloins], approximately 1 1/2-inch [4-cm] thick
- Garlic salt
- Black pepper
- 4 tablespoons [60 g] butter
- 1/2 cup [125 mL] minced mushrooms
- 1/2 pack refrigerated crescents dough
- 2 or 3 tablespoons [30 to 45 mL] liver pate
- 1 tablespoon [15 mL] beaten egg
Express Tomato Wine Sauce
- 1 green onion, minced
- 1 tablespoon [15 g] butter
- 1/4 cup [60 mL] Vermouth or other dry white wine
- 1/2 can mushroom gravy
- 1 tablespoon [15 mL] tomato sauce
- Pinch tarragon
- Pinch or more minced parsley
|
- Tie a string around each steak, so that it keeps its shape.
- Sprinkle steaks with garlic salt and pepper.
- Melt butter into a frypan until hot.
- Brown steaks in hot butter over high heat for 4 minutes on one side and 3 minutes on the other; cool steaks quickly until lukewarm in the freezer.
- Meanwhile, brown minced mushrooms into the same frypan.
- Transfer mushrooms to a bowl; well mix in crescents dough and liver pate.
- Cut strings around cooled steaks and cover each steak with a thick layer liver pate mixture; wrap each steak into crescent dough using 2 triangles.
- Lightly brush dough with beaten egg to seal edges and brown dough.
- Arrange onto a small baking sheet; refrigerate until ready to bake.
- To serve, preheat oven to 450°F [230°C].
- Bake steaks in dough into preheated for 10 minutes [rare], 12 to 13 minutes [medium], or long enough for the pastry to puff and become golden brown.
- Meanwhile, prepare tomato wine sauce.
- Serve immediately, onto warm individual plates, along with hot tomato wine sauce into a sauceboat.
Express Tomato Wine Sauce
- Melt butter into a small saucepan; soften minced green onion
- Pour in Vermouth or other dry white wine; bring to a boil and leave to boil until reduced by half.
- Stir in mushroom gravy, tomato sauce, tarragon and minced parsley, until hot.
- Check for seasonings.
|
