Recipe courtesy of \u201cCookin\u2019 Savvy\u201d<\/p>\n\n\n\n
Mushroom Sauce:<\/strong><\/p>\n\n\n\n 1 can (14 ounces) mushrooms<\/p>\n\n\n\n 1 1\/2 cups chicken broth<\/p>\n\n\n\n 3 tablespoons butter<\/p>\n\n\n\n 3 tablespoons flour<\/p>\n\n\n\n 1 tablespoon garlic powder<\/p>\n\n\n\n salt, to taste<\/p>\n\n\n\n pepper, to taste<\/p>\n\n\n\n 1\/2 cup heavy cream<\/p>\n\n\n\n 8 ounces beef tenderloin steaks, cubed<\/p>\n\n\n\n 1 package (17 ounces, 2 sheets) puff pastry<\/p>\n\n\n\n water<\/p>\n\n\n\n garlic and herb spreadable cheese<\/p>\n\n\n\n 1 package (2 1\/2 ounces) real bacon pieces<\/p>\n\n\n\n mashed potatoes, for serving<\/p>\n\n\n\n To make mushroom sauce: In blender, blend mushrooms and chicken broth; set aside. <\/p>\n\n\n\n In skillet over medium heat, melt butter and mix in flour. Slowly add mushroom broth while stirring. It should start to thicken; if it doesn\u2019t, add 1 tablespoon flour and stir well. <\/p>\n\n\n\n Add garlic powder and salt and pepper, to taste. Mix in heavy cream while continuing to stir. Remove from heat and set aside.<\/p>\n\n\n\n Heat oven to 400 F.<\/p>\n\n\n\n Cube steaks and place in bowl then cover and mix well with 1 cup mushroom sauce. <\/p>\n\n\n\n Cut each puff pastry into six squares for 12 total. Use water to moisten each corner of squares and bring them together, forming small box shape. Place 1 heaping tablespoon meat mixture into each pastry square. <\/p>\n\n\n\n Place squares on parchment paper-covered cookie sheets and bake 15 minutes. <\/p>\n\n\n\n Spoon spreadable cheese over hot squares and top with bacon pieces.<\/p>\n\n\n\n Serve with mashed potatoes and use leftover mushroom sauce as gravy.<\/p>\n\n\n\n