Creamy Beef Vol au Vents
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40
Minutes
6
Servings
13
Ingredients
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
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.
Nutrition Tip
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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