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Wrapped Tenderloin with Gorgonzola-Mushroom Gravy

(18)

10 reviews

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

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

Bake-Off® Contest 42, 2006

Kelly Baxter

Olympia, Washington

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) sliced mushrooms, drained

1 1/2: teaspoons chopped fresh parsley

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 1050
Calories from Fat: 660

% Daily Value

Total Fat: 74g; 113%
Saturated Fat 32g 158% Trans Fat 8g
Cholesterol: 255mg; 86%
Sodium: 2310mg; 96%
Total Carbohydrate: 50g; 17%
Dietary Fiber 1g 4% Sugars 8g
Protein: 47g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 0%; 0%
Calcium: 35%; 35%
Iron: 30%; 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 Choice

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

Comments + Recipe Twists

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