Recipe courtesy of McGuire's Irish Pub
Episode: Pensacola
1 hr 5 min
40 min
2 servings


  • 8 ounces unsalted butter
  • 2/3 cup all-purpose flour
  • 1/2 cup diced onions
  • 1/2 cup red wine
  • 1/4 cup roasted garlic
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 8 ounces crimini mushrooms, quartered
  • 8 ounces portobello mushrooms, sliced 1/2-inch thick
  • 2 tablespoons olive oil
  • 2 pounds beef tenderloin, trimmed and cubed
  • 4 sheets puff pastry


Preheat the oven to 400 degrees F.

Melt the butter in a saucepan and whisk in the flour. Add the onions and cook over low heat until they are tender. Add veal stock, red wine, roasted garlic, garlic powder, salt and pepper. Turn up the heat and whisk until you reach a slow boil and all the lumps are gone. Add the mushrooms, reduce the heat, and simmer for 10 minutes. Heat a skillet, and then add the olive oil. Add the beef and cook until medium rare. Transfer the beef to a baking dish and cover with the mushroom gravy. Cover with the puff pastry sheets and bake until the pastry is golden brown.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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