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Bourbon Peppered Beef in a Blanket




Source of Recipe


Southern Living






List of Ingredients



• 8 (6 to 8 oz) beef tenderloin steaks (1 1/2" thick)
  
• 2 leeks, chopped
  
• 3/4 cup bourbon
  
• 1/4 cup freshly cracked black pepper
  
• 1 lb portobello mushrooms, thinly sliced
  
• 3 T worcestershire sauce
  
• 2 (8 oz) cans refrigerated crescent rolls
  
• 1 egg white, lightly beaten
  






Instructions



1. Combine first 3 ingredients in a shallow dish or large heavy-duty zip-top plastic bag. Cover or seal, and chill 8 hours, turning occasionally.
   
2. Remove steaks from marinade, reserving marinade. Press pepper evenly onto both sides of steaks.
   
3. Cook steaks in a large nonstick skillet over medium-high heat 4 to 5 minutes on each side. Set aside; cool completely.
   
4. Bring reserved marinade to a boil in a medium saucepan over medium heat. Stir in mushrooms and Worcestershire sauce; reduce heat, and simmer 10 minutes. Keep warm.
   
5. Unroll crescent rolls , and separate into 8 rectangles; press perforations to seal. Roll rectangles to 6" squares.
   
6. Place 1 steak in center of each pastry square. Bring corners of 1 pastry square to center, pinching to seal. Repeat with remaining steaks and pastry. Brush evenly with egg white.
   
7. Bake, seam side down, on a lightly greased rack in a broiler pan at 375 degrees for 13 minutes.
   
8. Spoon warm sauce evenly onto serving plates; top with steaks.
   






Final Comments


Yield: 8 servings

NOTE: Steaks and sauce can be prepared 1 day ahead. Follow the above directions up to baking the steaks. Remove steaks and sauce from refrigerator, and let stand 30 minutes before completing the recipe.