| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- 8 ounces unsalted butter
- 2/3 cup all-purpose flour
- 1/2 cup diced onions
- 1/2 cup red wine
- 1/4 cup roasted garlic
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 8 ounces crimini mushrooms, quartered
- 8 ounces portobello mushrooms, sliced 1/2-inch thick
- 2 tablespoons olive oil
- 2 pounds beef tenderloin, trimmed and cubed
- 4 sheets puff pastry
Instructions
- Preheat the oven to 400 degrees F.
- Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.
Reviews
So I made this recipe. 2 steps is a little sparce for advice.
first off – its between 2 1/2 and 3 cups of beef stock.
I added 3/4 cup of diced celery when I wilted the onions
I par bolied
1.5 cups of diced yukon gold potatoes
1.5 cups of carrots
1 cup parsnips
and added them after the mushrooms were wilted and after i added the flour
first off – its between 2 1/2 and 3 cups of beef stock.
I added 3/4 cup of diced celery when I wilted the onions
I par bolied
1.5 cups of diced yukon gold potatoes
1.5 cups of carrots
1 cup parsnips
and added them after the mushrooms were wilted and after i added the flour
I changed the order and only added the flour after the onions, mushrooms were wilted
It tastes great
(also, 1/4 cup of roasted garlic was 2 heads – cut heads of garlic across the top, drizzle with olive oil, bake in a 400 degree oven (covered) for 20 min)
i have eaten this at mcguires irish pub in pensacola. LOVED IT!! one of my favorite things there. this tastes NOTHING like it. for one thing even if you go to their menu you can see the meat is simmered in a strong-flavored Irish Stout Demi-Glaze. not wine. this was a very big disappointment.
Haven’t tried the recipe yet but it’s one of my favorites when eating at McGuire’s.
Question? Recipe states add veal stock but does not tell your the amount.