Beef Vino Puff recipe

All Recipes Best Recipe Meat and Poultry Recipes Beef Steaks

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

Nutrition Info

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
servingSize: -
sodium: 630 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven's broiler and set the oven rack about 6 inches from the heat source.

  2. 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).

  3. Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.

  4. 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.

  5. Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat.

  6. Place puff pastry sheets on a work surface and cut each sheet in half crosswise.

  7. Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.

  8. 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.

  9. Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry.

  10. 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).

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Beef Vino Puff, simple recipe Beef Vino Puff, recipe Beef Vino Puff, recipe Beef Vino Puff, Beef Vino Puff recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe beef, , easy recipes , baking , tasty recipe best recipes