Beef Vino Puff Popular Recipes

Sunday, 7 July 2019

Beef Vino Puff

"This is an alteration of Beef Wellington. I do not take care of the traditional pate and mushrooms, so I looked for an opportunity to put among the beef and pastry. This is what I wound up with. This is heavy and filling, so I generally try and pair it with a few light aspects like grilled veggies or a salad. It works splendidly nicely with venison tenderloin rather than pork as well! I additionally discovered (the hard manner) while rolling out puff pastry dough on waxed paper, that it's miles first-class to spray the waxed paper with nonstick spray first. Otherwise, it tends to be hard to get back off."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

Preheat oven's broiler and set the oven rack about 6 inches from the warmth supply.
Place pork tenderloin filets in a broiler pan and broil till barely browned however nonetheless very uncommon, about 2 minutes in keeping with aspect. Remove the filets and set aside to relaxation; reduce warmness to 375 stages F (190 ranges C).
Heat olive oil in a skillet over medium warmness and cook dinner and stir shallot and garlic until the shallot is translucent, about five minutes.
Pour in Pinot Noir, deliver to a boil, and cook until sauce is reduced by way of half of, about 10 mins, stirring often. Stir in garlic salt and Italian seasoning. Reduce warmness to low.
Slowly stir cream cheese into the sauce till you get a creamy red sauce. Remove the sauce from the warmth.
Place puff pastry sheets on a work surface and reduce each sheet in 1/2 crosswise.
Spoon a beneficiant amount of sauce onto a pant pastry sheet half of, and middle a tenderloin filet onto the sauce.
Fold the puff pastry sheet over the steak and sauce, and press the rims all the manner around to seal. Repeat with closing steaks. Place the pastry-blanketed steaks onto a baking sheet.
Whisk the egg white and water in a bowl and brush the aggregate 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, approximately 25 mins. An on the spot-study meat thermometer inserted into the center of the beef should study at least a hundred forty five levels F (65 tiers C).

Notes :

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