GORGONZOLA BEEF WELLINGTONS

Gorgonzola Beef Wellingtons image

Provided by @MakeItYours

Number Of Ingredients 14

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8 beef tenderloin steaks (6 to 8 ounces each)
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon plus 1/8 teaspoon pepper, divided
4 tablespoons butter, divided
1 pound medium fresh mushrooms, thinly sliced
2 shallots, finely chopped
6 garlic cloves, minced
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup (4 ounces) crumbled Gorgonzola cheese
2 eggs, beaten
4 cups reduced-sodium beef broth
1/2 cup Madeira wine or additional reduced-sodium beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme

Steps:

Sprinkle steaks with 1/2 teaspoon each salt and pepper. In a large skillet, brown steaks in 2 tablespoons butter in batches. Remove from the skillet; cool slightly and refrigerate until chilled.
In the same skillet, saute mushrooms and shallots in remaining butter until tender. Add the garlic and remaining salt and pepper; cook 1 minute longer.
On a lightly floured surface, roll each puff pastry sheet into a 14-in square. Cut into four 6-1/2-in. squares (use scraps to make decorative cutouts if desired).
Place 2 tablespoons of cheese in the center of each square; top with 3 tablespoons mushroom mixture and a steak. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steak; pinch seams to seal tightly.
Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Cut four small slits in top of pastry. Arrange cutouts over tops if desired. Brush with egg. Bake at 425° for 25-30 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large saucepan, combine broth and wine. Bring to a boil; cook until liquid is reduced by half, about 30 minutes. Stir in tomato paste and thyme. Serve with the Beef Wellingtons.