| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Shelf life, Shelf1 | 1 | Servings | |
INGREDIENTS
| 4 | Beef tenderloin steaks | |
| 2 | Frozen pie dough crusts | |
| 1 | c | Diced mushrooms |
| 1/4 | c | Diced onion |
| 1 | Clove crushed garlic | |
| Salt and pepper to taste | ||
| 1 | Egg | |
| Brandy or red wine | ||
| optional | ||
| minutes. |
INSTRUCTIONS
METHOD OF PRODUCTION: Over medium heat, cook mushrooms, onion, and garlic until the volume is reduced by 1/2. If you are adding wine, do so now, and cook 2 more minutes. Set aside. Lightly season each steak with salt and pepper. Spread 2-3 tablespoons of the mushroom mixture onto the top of each steak. Wrap each steak with pie dough. Seal all dough seams with a light brushing of egg. Brush egg over top of crust. Bake at 350 until cooked at desired doneness. Medium is approximately Serve with your favorite gravy and vegetables. Serves 4 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 113
Calories From Fat: 46
Total Fat: 5.1g
Cholesterol: 186mg
Sodium: 77.9mg
Potassium: 444.7mg
Carbohydrates: 8.2g
Fiber: 1.7g
Sugar: 3.8g
Protein: 9.9g