Puff Pastries are the key to Delicious Creativity
Puff pastries are versatile, featuring in dishes from easy-to-make appetizers to warm apple sweets with a
scoop of ice cream. In fact, a whole semesters’ worth of recipes could be derived from the common theme
of puff pastries, encompassing everything from simple turnovers to Portuguese or Australian dishes.
Although the beef in a Beef Wellington is the central part of the dish, the puff pastry is the true star. The
flaky, buttery texture adds grace and crispiness to its savory partner and becomes the central part of any
dinner with friends and wine.
The complex nature of the recipe solely stems from the expensive and aristocratic ingredients that go into
this dish. However for college students on a budget, this variation is inexpensive yet retains the flavor,
savory texture of the original.
Prep Time: 20 Minutes
Cook Time: 20-25 Minutes
- 1/2 Cup of Finely Chopped Mushrooms
- 1 Minced Garlic Clove
- 1/4 Teaspoon of Dried Thyme
- 1 Sheet of Thawed or Room Temperature Puff Pastry Sheet
- 4 Beef Tenderloin Steaks from 1/2 to 1 inch thick and at room temperature
- Salt and Pepper
1)Over medium heat in a nonstick pan, cook mushrooms, garlic, and thyme for about 6 minutes or until
mushrooms are tender. Optionally, if you do not have a nonstick pan, use a teaspoon of olive oil. Let it
cool to room temperature.
2)Cut puff pastry Sheet into 4 equal pieces and place an even helping of the mushroom, garlic, and thyme
mixture onto the sheet.
3)Place tenderloin steaks on top of the mushroom mixture and center it on top of the puff pastry Sheet.
Season the steaks with salt and pepper to taste.
4)Bring the four corners of the puff pastry sheet together and pinch to create a seal around the steaks,
similar to a wonton.
Alternatively, bring one side of the puff pastry sheet over and pinch the corresponding corner together to
create a pocket.
5)Use a fork to crimp the sides to ensure a proper seal. Make shallow cuts on top of the Puff Pastry to
allow for easy expansion. Be careful not to pierce all the way through to the meat or the steaks will be dry
1)Preheat oven to 425 degrees and coat a baking sheet with cooking spray.
2)Bake 20 to 25 minutes or until puff pastry is golden brown and the steak is medium to medium-rare. If
you like your steak more done, sear the steaks for a half a minute and let it cool to room temperature
before putting it into the puff pastry.With a side of baked potatoes and some asparagus, this dish can be a high class meal for you and your friends to celebrate the beginning of a new semester.
This semester, we will be taking a more diverse step into the culinary world with dishes such as
Vegetarian Falafels and Thai Green Curry. However, do not be afraid – as frightening as these dishes may
seem to make, they’re quite simple and very delicious. See you next week when we cover Stuffed
Mushrooms and Green Pepper.