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Creamy Beef Vol au Vents

Flaky puff pastry shells filled with savory beef smothered in a creamy herb sauce. This classic French dish is the perfect centerpiece for your Mother's Day brunch.

  • 40
    min
  • 6
    SERVINGS
  • 460
    Cal
  • 20 g
    Protein

Ingredients:

  • 1 pound Beef Tenderloin, cut into 1/2-inch pieces
  • 1 package (10 ounce) frozen unbaked puff pastry shells
  • 1 tablespoon olive oil
  • 1 package (8 ounce) sliced mushrooms
  • 1/2 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried tarragon leaves
  • 1/8 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped fresh parsley

Cooking:

  1. Bake puff pastry shells according to package directions.

  2. In large nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 2 to 3 minutes or until an internal temperature of 145°F for medium rare as measured by a meat thermometer. Remove beef from skillet; set aside.

  3. Add mushrooms, onion, garlic, tarragon and thyme to same skillet and heat over medium heat until hot. Cook 4 to 5 minutes until tender and all liquid is evaporated, stirring often. Return beef to skillet; stir in heavy cream, Worcestershire sauce, salt and pepper. Simmer 2 to 3 minutes or until sauce thickens, stirring occasionally.

  4. Press shell centers down. Evenly divide beef mixture and spoon into center of shells. Sprinkle with parsley.

464 CALORIES

0 % *

11g SAT FAT

0 % DV **

20g PROTEIN

0 % DV

3.6 mg IRON

0 % DV

2.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 filled pastry shell: 464 Calories; 288 Calories from fat; 32g Total Fat (11 g Saturated Fat; 0.5 g Trans Fat; 3.2 g Polyunsaturated Fat; 15.5 g Monounsaturated Fat;) 68 mg Cholesterol; 598 mg Sodium; 25 g Total Carbohydrate; 0.7 g Dietary Fiber; 2.8 g Total Sugars; 20 g Protein; 0 g Added Sugars; 39 mg Calcium; 3.6 mg Iron; 431 mg Potassium; 0.4 mcg Vitamin D; 0.6 mg Riboflavin; 10.4 mg NE Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 220 mg Phosphorus; 2.8 mg Zinc; 29.4 mcg Selenium; 70 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus, and Choline.

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