Open face beef wellington

**Nightowl** · 07-17-2011, 08:20 PM

SERVES 4
1 (9 ½ BY 9 INCH) SHEET PUFF PASTRY, THAWED
4 CENTER-CUT TENDERLOIN STEAKS, ABOUT 1 ½ INCH THICK
SALT AND PEPPER
1 TBSP VEGETABLE OIL
4 TBSP UNSALTED BUTTER, CUT INTO 4 PIECES
10 OZ CREMINI MUSHROOMS, SLICED THIN
1 SHALLOT, MINCED
½ C RED WINE
¼ C LOW SODIUM CHICKEN BROTH
1 TBSP FINELY CHOPPED FRESH PARSLEY
1. Adjust oven rack to middle position and heat oven to 425 degrees. Cut puff pastry into quarters. Bake puff pastry on parchment lined baking sheet until golden brown and crisp, about 15 minutes.
Meanwhile, pat steaks dry with paper towels and season with salt pepper. Heat oil in large skillet over med -high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees for med rare, 3 to 5 minutes per side. Transfer to plate and tent with foil.
Melt 2 tbsp butter in now empty skillet over med high heat, cook mushrooms and shallot until browned, 6 to 8 minutes. Add wine, broth and any accumulated beef juices and cook until reduced to ¼ c, , about 6 minutes. Off heat, whisk in remaining butter and parsley. Season with salt a nd pepper. Top each puff pastry with 1 steak and one qrt. Of mushroom mixture. Serve.