Makes six servings.
6 beef tenderloin steaks, 8 oz. each
4 tablespoons Canna Butter***
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 pound sliced fresh mushrooms
1/4 cup chopped shallots
2 tablespoons all-purpose flour
1 10 ½-oz. can condensed beef consommé, undiluted
3 tablespoons red wine
2 tablespoons minced fresh thyme
In a large skillet, brown the steaks in 2 tablespoons of Canna Butter for 3 minutes on each side. Remove and keep warm. On a lightly floured surface, roll each puff pastry sheet out into a 14×19 ½-inch rectangle. Cut into two 7-inch squares (discard scraps). Place a steak in the center of each square and lightly brush pastry edges with water. Bring opposite corners of pastry over steak, pinch seams to seal tightly. Cut four small slits in top of pastry
Place in a greased 15×10-inch baking pan. Brush with egg. Bake at 375 degrees Fahrenheit for 40 minutes or until pastry is golden brown and meat reaches desired doneness (medium-rare meat thermometer 145 degrees, medium 160 degrees, well-done 170 degrees).
Meanwhile, in the same skillet used to brown the meat, sauté the mushrooms and shallots in the remaining butter for 5 minutes or until tender. Combine flour and consommé until smooth, and stir into mushroom mixture. Bring to a boil, cook and stir for 2 minutes or until thickened, stirring in the wine and thyme. Cook and stir 2 minutes longer. Serve with the meat pastry.
