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Bake-Off® Contest 42, 2006
Olympia, Washington

Wrapped Tenderloin with Gorgonzola-Mushroom Gravy

Refrigerated biscuits make a twist on Beef Wellington, an easy and special meal for two.

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  • prep time 20 min
  • total time 40 min
  • ingredients 12
  • servings 2
 

Ingredients

2
tablespoons olive oil
2
beef tenderloin steaks, about 1 inch thick (4 oz each)
1/2
teaspoon Montreal steak seasoning
4
Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
1
egg yolk
1
tablespoon water
1
cup crumbled gorgonzola cheese (4 oz)
1/8
teaspoon pepper
1/2
cup whipping cream
1/2
teaspoon Worcestershire sauce
1
jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 1/2
teaspoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. In 8-inch skillet, heat oil over medium-high heat. Pat steaks dry with paper towel; sprinkle both sides with steak seasoning. Add steaks to skillet; cook 1 to 2 minutes on each side or until browned. Remove steaks from skillet; place on plate.
  • 2 Place 2 biscuits on microwavable plate. Microwave on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds. Repeat with remaining 2 biscuits.
  • 3 Spray cookie sheet or 13 x 9-inch baking dish with cooking spray. On cookie sheet or in baking dish, roll or press 2 of the biscuits into 5- to 6-inch rounds. Place 1 steak on center of each flattened biscuit. Press remaining 2 biscuits into 5- to 6-inch rounds; place over steaks. Flute or crimp edges with fork to seal. In small bowl, beat egg yolk and water with fork until blended; brush over top biscuits. Bake 14 to 18 minutes or until golden brown.
  • 4 Meanwhile, in 1-quart saucepan, mix cheese, pepper, whipping cream and Worcestershire sauce. Heat to boiling. Reduce heat to medium-low; simmer uncovered, stirring constantly, until cheese is melted. Stir in mushrooms. Keep warm over low heat.
  • 5 Serve half of mushroom gravy over each wrapped steak; sprinkle with parsley.
  • 1 Heat oven to 400°F. In 8-inch skillet, heat oil over medium-high heat. Pat steaks dry with paper towel; sprinkle both sides with steak seasoning. Add steaks to skillet; cook 1 to 2 minutes on each side or until browned. Remove steaks from skillet; place on plate.
  • 2 Place 2 biscuits on microwavable plate. Microwave on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds. Repeat with remaining 2 biscuits.
  • 3 Spray cookie sheet or 13 x 9-inch baking dish with cooking spray. On cookie sheet or in baking dish, roll or press 2 of the biscuits into 5- to 6-inch rounds. Place 1 steak on center of each flattened biscuit. Press remaining 2 biscuits into 5- to 6-inch rounds; place over steaks. Flute or crimp edges with fork to seal. In small bowl, beat egg yolk and water with fork until blended; brush over top biscuits. Bake 14 to 18 minutes or until golden brown.
  • 4 Meanwhile, in 1-quart saucepan, mix cheese, pepper, whipping cream and Worcestershire sauce. Heat to boiling. Reduce heat to medium-low; simmer uncovered, stirring constantly, until cheese is melted. Stir in mushrooms. Keep warm over low heat.
  • 5 Serve half of mushroom gravy over each wrapped steak; sprinkle with parsley.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1050
(
Calories from Fat
660),
% Daily Value
Total Fat
74g
74%
(Saturated Fat
32g,
32%
Trans Fat
8g
8%
),
Cholesterol
255mg
255%;
Sodium
2310mg
2310%;
Total Carbohydrate
50g
50%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
47g
47%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
35%;
Iron
30%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 5 1/2 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.