| 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) |
INSTRUCTIONS
METHOD OF PRODUCTION:
1. 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.
2. Lightly season each steak with salt and pepper.
3. Spread 2-3 tablespoons of the mushroom mixture onto the top of each
steak.
4. Wrap each steak with pie dough.
5. Seal all dough seams with a light brushing of egg. Brush egg over top of
crust.
6. Bake at 350 until cooked at desired doneness. Medium is approximately
25 minutes.
Serve with your favorite gravy and vegetables. Serves 4
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