Fillet Tenderloin Steaks in Cream Cheese Pastry Parcels Oamc
Indulge in an elevated dining experience with these Fillet Tenderloin Steaks in Cream Cheese Pastry Parcels—an irresistible combination of tender beef wrapped in flaky, golden puff pastry. This luxurious recipe features perfectly seared beef tenderloin tucked into a rich filling of cream cheese, sautéed shallots, garlic, and fresh thyme, all encased in buttery pastry that bakes to perfection. Ideal for entertaining or prepping in advance, these freezer-friendly parcels (OAMC: Once-A-Month Cooking) are as convenient as they are impressive. Serve them with roasted vegetables or a fresh green salad for a show-stopping meal that’s perfect for special occasions. Whether you're planning a dinner party or a romantic night in, these savory pastry parcels promise unforgettable flavor with minimal effort.
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Ingredients
- 4 pieces (approx. 6-8 oz each) beef tenderloin steaks
- 4 oz (softened) cream cheese
- 2 sheets (thawed if frozen) puff pastry sheets
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 small (minced) shallots
- 2 cloves (minced) garlic
- 1 tsp fresh thyme leaves
- 1 large (beaten with 1 tbsp water) egg
- 2 tbsp (for rolling pastry) all-purpose flour
- 1 tsp (divided) salt
- 1 tsp (divided) black pepper
- 2 tbsp heavy cream
Directions
Step 1
Season the beef tenderloin steaks with 1/2 tsp of salt and 1/2 tsp of black pepper. Set aside.
Step 2
Heat a skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Sear the steaks for 1-2 minutes on each side to create a golden crust. Remove from skillet and let cool completely. Do not cook through.
Step 3
In the same skillet, reduce the heat to medium. Add the minced shallots, garlic, and thyme with the remaining 1 tbsp of butter. Sauté for 2-3 minutes until softened and fragrant. Stir in heavy cream and cook for another minute. Remove from heat and let the mixture cool completely.
Step 4
On a floured surface, roll out the puff pastry sheets to slightly larger than their original size. Cut each sheet into two equal rectangles, yielding four pieces total.
Step 5
Spread 1 oz of softened cream cheese in the center of each pastry piece. Top with a spoonful of the cooled shallot-garlic mixture. Place one seared steak on top of the mixture.
Step 6
Fold the pastry edges over the steak, tightly sealing the seams by pinching them together. Use a small amount of water to secure the edges, if necessary. Flip the parcels so the seam side is down.
Step 7
Brush the tops of the pastry parcels with the beaten egg wash. Use a sharp knife to lightly score the tops for steam release, being careful not to cut through the pastry.
Step 8
Chill the parcels in the refrigerator for 20 minutes if baking immediately, or wrap them individually in plastic wrap and aluminum foil for freezing if making ahead.
Step 9
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 10
Place the chilled pastry parcels on the prepared baking sheet. Bake for 15-18 minutes, or until the pastry is golden brown and puffed. For frozen parcels, bake for 25-30 minutes without thawing.
Step 11
Allow the parcels to rest for 5 minutes before serving. Enjoy with a side of vegetables or a crisp salad.
Nutrition Facts
| Serving size | (1625.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5777.6 |
| Total Fat 394.7g | 0% |
| Saturated Fat 145.3g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 981.7mg | 0% |
| Sodium 5530.4mg | 0% |
| Total Carbohydrate 294.6g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 17.2g | |
| Protein 258.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 343.6mg | 0% |
| Iron 37.5mg | 0% |
| Potassium 3602.3mg | 0% |
Source of Calories