An easy, do-ahead, spectacular, and delicious way to serve beef. It's a less full-on version of "Boeuf en Croute" and is a big hit with family and my guests. Use flavourful mushrooms if you can - like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink, like a good Shiraz. Great served with asparagus.
You can pause after step 2 as well as after step 3 to partially make the dish ahead, and finish up later.
You can get decorative if you choose - use the trimmings or extra pastry to cut leaves or make a little bow.
A very good, easy to follow recipe, and great to make ahead of time! I used a homemade *Puff Pastry* recipe from this site, and skipped the wine sauce (it was part of a big meal already). I loved how you can do it in stages. I stopped after step 2 for about an hour while I cooked something else, and again after step 3 for nearly three hours. Letting the steak sit in the pouches lets them sort of marinate in the mushroom wine juices, which adds real flavor. Finally, don't worry if your beef seems on the small side, once it is topped with mushrooms and wrapped in dough, it is definitely enough to satisfy big appetites! - 13 Apr 2010 (Review from Allrecipes USA and Canada)
One of those recipes that will be served again.Very elegant!! - 23 Mar 2010 (Review from Allrecipes USA and Canada)
when i made this, it tasted really good and was pretty fast to make, but the bottom of the puff pastry was all soggy. - 15 Feb 2011 (Review from Allrecipes USA and Canada)