Beef Vino Puff

Ingredients

• Servings: 4
• 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 (optional)
• 1/4 cup water (optional)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven's broiler and set the oven rack about 6 inches from the heat source.
• 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).
• heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.
• 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.
• slowly stir cream cheese into the sauce until you get a creamy purple sauce. remove the sauce from the heat.
• place puff pastry sheets on a work surface and cut each sheet in half crosswise.
• spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.
• 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.
• whisk the egg and water in a bowl and brush the mixture 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, 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).