Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 tablespoons butter, divided

  3. 1 onion, finely chopped

  4. 8 ounce package button mushrooms, chopped

  5. 1/2 teaspoon salt

  6. 1/8 teaspoon pepper

  7. 1 teaspoon dried marjoram leaves

  8. 1/2 cup chicken livers, finely chopped

  9. 2 cloves garlic, minced

  10. 2 tablespoons beef broth

  11. 8 (3-ounce) filet mignons

  12. 1 (17-ounce) package (two sheets) frozen puff pastry, thawed

  13. 1 egg, beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. In large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add onion and mushrooms; sprinkle with salt and pepper. Cook and stir over medium heat until mixture is browned and moisture evaporates, about 8-12 minutes. Add marjoram, chicken livers, and garlic; cook and stir for 4-5 minutes longer. Add beef broth; cook and stir for 3-4 minutes until liquid evaporates; remove from heat. In nonstick skillet, melt another 2 tablespoons butter over medium heat. Sear the filet mignons on all sides, leaving the centers medium rare; remove from heat as they cook. Roll out puff pastry on lightly floured surface to 13" squares. Cut each into four 4-1/2" squares. Divide mushroom mixture over squares and top each with a filet mignon. Brush edges with egg wash, then bring the edges together and seal. Place seam side down on Silpat-lined cookie sheet and brush with more beaten egg. Bake for 15-25 minutes or until pastries are golden brown. Let cool on wire racks for 10 minutes, then serve. Serves 8


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