Wrapped Tenderloin With Gorgonzola-Mushroom Gravy |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I found this on the Pillsbury site and it is going to be presented at the Bake-Off42 in Orlando 2006 by Kelly Lynne Baxtre from Olympia, Wa. It looks so easy and yummy that I figured I'd post it for safe keeping. Perfect for that romantic dinner for the two of you. Ingredients:
2 tablespoons olive oil |
2 (4 ounce) beef tenderloin steaks, about 1-inch thick and |
1/2 teaspoon mccormick's montreal brand steak seasoning |
4 pillsbury perfect portions refrigerated buttermilk biscuits (2 twin-packs from 21oz pkg) |
1 egg yolk |
1 tablespoon water |
1 cup crumbled gorgonzola (4 oz) |
1/8 teaspoon fresh ground black pepper |
1/2 cup whipping cream |
1/2 teaspoon worcestershire sauce |
4 1/2 ounces drained & sliced mushrooms |
1 1/2 teaspoons fresh parsley |
Directions:
1. Heat oven to 400°F.
2. In 8 skillet, heat oil over medium-high heat.
3. Pat steaks dry with paper towel; sprinkle both sides with steak seasoning.
4. Add steaks to skillet; cook 1 to 2 minutes on each side or until browned.
5. Remove steaks from skillet; place on plate.
6. Spray cookie sheet or 13x9-inch baking dish with cooking spray.
7. On cooking surface, roll or press 2 of the biscuits into 5-6 rounds.
8. Place 1 steak on center of each flattened biscuit.
9. Press remaining 2 biscuits into 5-6 rounds; place over steaks.
10. Flute or crimp edges with fork to seal.
11. In small bowl, beat egg yolk and water with fork until blended; brush over top biscuits.
12. Bake 14-18 minutes or until golden brown.
13. Meanwhile, in 1-quart saucepan, mix cheese, pepper, whipping cream and Worcestershire sauce.
14. Heat to boiling.
15. Reduce heat to medium-low; simmer uncovered, stirring constantly, until cheese is melted.
16. Stir in mushrooms.
17. Keep warm over low heat.
18. Sprinkle half of mushroom gravy over each wrapped steak; sprinkle with parsley.
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