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Creamy Beef Vol au Vents

Creamy Beef Vol au Vents

Creamy Beef Vol au Vents

Photo Courtesy of BeefItsWhatsForDinner.com

Creamy Beef Vol au Vents Recipe from Beef It’s What’s For Dinner

Prep time: 15 minutes

Cooking time: 25 minutes

Serving size: 6-8 servings

Ingredients

  • 1 pound Beef Tenderloin, cut into 1/2-inch pieces
  • 1 package (10 ounce) frozen unbaked puff pastry shells
  • 1 tablespoon olive oil
  • 1 package (8 ounce) sliced mushrooms
  • 1/2 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried tarragon leaves
  • 1/8 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped fresh parsley

Directions

  1. Bake puff pastry shells according to package directions.
  2. In large nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 2 to 3 minutes or until an internal temperature of 145°F for medium rare as measured by a meat thermometer. Remove beef from skillet; set aside.
  3. Add mushrooms, onion, garlic, tarragon and thyme to same skillet and heat over medium heat until hot. Cook 4 to 5 minutes until tender and all liquid is evaporated, stirring often. Return beef to skillet; stir in heavy cream, Worcestershire sauce, salt and pepper. Simmer 2 to 3 minutes or until sauce thickens, stirring occasionally.
  4. Press shell centers down. Evenly divide beef mixture and spoon into center of shells. Sprinkle with parsley.

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