A link to %this page% was e-mailed
Coat the steak brats in the Dijon Cream. Cover the coated brats in the Mushroom Duxelle, and then roll each one in a piece of the flattened puff pastry.
Drizzle the cooked brat in puff pastry with the Bordelaise Sauce. Serve on a plate as a knife-and-fork-dog.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Once the wine sauce has been brought back to a simmer, whisk in the beef base and the roux and reduce by one quarter, 15 to 20 minutes.