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.
Cook Time: 40 Minutes
Servings: 6
Ingredients: 13
Ingredients
Preparation
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Step 1
Bake puff pastry shells according to package directions.
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Step 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.
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Step 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.
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Step 4
Press shell centers down. Evenly divide beef mixture and spoon into center of shells. Sprinkle with parsley.
Nutrition Information
464 Calories
11g SAT FAT
20g PROTEIN
3.6 mg IRON
2.8 mg ZINC
* 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.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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