Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| ½ lbs. filet mignon | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| 1 c. finely chopped white button mushrooms | ||
| 1 frozen puff pastry sheet, thawed according to package directions | ||
| ⅓ c. Garlic and Fine Herbs Boursin gournay cheese, divided | ||
| 1 Hy-Vee large egg, lightly beaten |
Directions
- Season filet mignon with salt and pepper. Grill over medium heat until medium-rare doneness. Remove from heat and allow to cool to room temperature.
- Melt butter in a small saucepan over medium heat. Add chopped mushrooms and cook until all the liquid is evaporated; remove from heat and cool.
- Unfold pastry sheet on a lightly floured surface; roll into a 12-inch square and cut into 16 squares.
- Thinly slice filet mignon; divide slices among pastry squares and top each with about 1 teaspoon mushrooms and 1 teaspoon cheese. Fold the corners of the pastries up over the filling and twist to seal.
- Line baking sheet with parchment paper; place pastries on baking sheet and brush with egg.
- Bake in a 350 degree oven for 20 to 25 minutes or until pastries are golden brown.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 30mg
- Sodium: 55mg
- Total Carbohydrates: 1g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 0%