Wrapped Tenderloin with Gorgonzola-Mushroom Gravy

(18)
10 reviews.
  • 20 min prep time
  • 40 min total time
  • 12 ingredients
  • 2 servings

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

Directions

  1. 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. 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. 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. 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. 5 Serve half of mushroom gravy over each wrapped steak; sprinkle with parsley.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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