Beef Vino Puff Recipe - Allrecipes.com
  • READY IN 55 mins

Beef Vino Puff

Recipe by  

"This is an alteration of Beef Wellington. I don't care for the traditional pate and mushrooms, so I looked for an alternative to put between the meat and pastry. This is what I wound up with. This is heavy and filling, so I generally try to pair it with some light sides like grilled vegetables or a salad. It works wonderfully well with venison tenderloin instead of beef as well! I also discovered (the hard way) when rolling out puff pastry dough on waxed paper, that it is best to spray the waxed paper with nonstick spray first. Otherwise, it tends to be difficult to get back off."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven's broiler and set the oven rack about 6 inches from the heat source.
  2. Place beef tenderloin filets in a broiler pan and broil until slightly browned but still very rare, about 2 minutes per side. Remove the filets and set aside to rest; reduce heat to 375 degrees F (190 degrees C).
  3. Heat olive oil in a skillet over medium heat and cook and stir shallot and garlic until the shallot is translucent, about 5 minutes.
  4. Pour in Pinot Noir, bring to a boil, and cook until sauce is reduced by half, about 10 minutes, stirring often. Stir in garlic salt and Italian seasoning. Reduce heat to low.
  5. Slowly stir cream cheese into the sauce until you get a creamy purple sauce. Remove the sauce from the heat.
  6. Place puff pastry sheets on a work surface and cut each sheet in half crosswise.
  7. Spoon a generous amount of sauce onto a puff pastry sheet half, and center a tenderloin filet onto the sauce.
  8. Fold the puff pastry sheet over the steak and sauce, and press the edges all the way around to seal. Repeat with remaining steaks. Place the pastry-covered steaks onto a baking sheet.
  9. Whisk the egg white and water in a bowl and brush the mixture over the tops of the pastry.
  10. Bake in the oven until the pastry is browned and puffed and the steaks are the desired degree of doneness, about 25 minutes. An instant-read meat thermometer inserted into the center of the meat should read at least 145 degrees F (65 degrees C).
Kitchen-Friendly View
ADVERTISEMENT

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 1231 kcal
  • 62%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 84.8 g
  • 130%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 45.6 g
  • 91%
  • Sodium
  • 630 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Wine-Braised Beef Brisket

See how to make this tasty slow-cooked beef brisket.

Sherry Braised Beef Short Ribs

See how to make tender short ribs braised in sherry.

Beef Medallions with Caramelized Pan Sauce

An elegant beef tenderloin dish that’s surprisingly quick and easy.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States