Boeuf en Croute (Beef in Puff Pastry)

New recipes are my crack. I gather them, store them, dream of making them, and make sure I bring something new to every event.
Someone like me married the most unadventurous eater ever.
What is it they say about opposites attracting?

He likes what he likes, and is more than OK with that. He could eat the same menu for years and never think it was boring or odd.

Then I found that magical "happy medium"...he likes meat. Meat and potato.
I can make all sorts of new items and he happily eats them, and sometimes even asks me to make them again....if it includes MEAT.

That being said, when I saw this recipe here, I knew it was going to be a hubby-approved winner.

Little did I know just HOW much he was going to love it.
He ate leftovers for a week. I had no need to cook, he just wanted leftover roast! He called all his friends to tell them about it.
We went to a family function, every time I wandered near him and heard his conversation, it was about this meal. SCORE!

Don't let this intimidate you.
Make it tonight. You will be glad you did!

Ingredients:

1 1/2 Cups chopped mushrooms (sliced about 1/4 inch thick)

1/4 Cup finely chopped shallots

2 Cloves garlic (minced)

3 Tbsp butter

1/2 Cup Madeira wine

2 Tbsp whipping cream

1 Tbsp snipped fresh parsley

1 (2-2 1/2 Lb) beef tenderloin roast (trimmed)

Salt and Pepper

1 Tbsp olive oil

1 (17.3 oz) package frozen puff pastry

1 egg (lightly beaten)

Directions:

1. For mushroom mixture: in a large skillet, cook and stir mushrooms, shallots, and garlic in hot butter about 5 minutes until mushrooms are soft. Add wine, cook and stir for about 5 minutes until wine is almost all evaporated. Stir in cream. Cook for 1 minute, or until thickened. Stir in parsley, set aside.

2. Sprinkle tenderloin with salt and pepper.

3. Heat oil in large skillet over medium heat. Add tenderloin, brown on all sides. Remove from skillet and set aside.

4. Preheat oven to 425

5. Line a baking sheet with parchment paper.

6. On a lightly floured surface place puff pastry pieces next to each other (overlapping if necessary, moisten seams with water). Roll pieces out to create an 18 x 10 inch rectangle.

7. Spread mushroom mixture lengthwise down middle of pastry

8. Place tenderloin on top of mushroom mixture.

9. Wrap pastry up and around tenderloin.

10. Brush entire top with egg and place on prepared baking sheet.

11. Reduce oven temperature to 400

12. Roast tenderloin for 50-60 minutes.

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Hubby COULD NOT get enough!

This recipe was shared on: Mommy on Demand, The Tasty Fork, Buns in my Oven, Mom's Test Kitchen, Lady Behind the Curtain, Lambert's Lately, Sweet Haute, The Bitter Side of Sweet, Saving 4 Six, Whats Cooking Love, and Chef in Training

Cheese Danish

Cheese danish is my kryptonite. Bring a piece within a 5 mile radius of me and I just turn to a weak kneed jelly mess.

Though, it has never occurred to me to learn how to make it on my own.

Poking around online, I came across this recipe.
Oh the possibilities!
I made this as is, but I can imagine mixing in some raspberry jam....or using some citrus zest in the icing...or...or...or...
Seriously the possibilities are endless.

To make matters worse, I now know how to make this. It's easy...and delicious.
Heaven help my waistline!

Ingredients:

1 Tube crescent rolls

1 (8 oz) package cream cheese (softened)

½ Cup sugar

1 Tsp vanilla extract

2 Tbsp all purpose flour

Topping:

1 Cup powdered sugar

4 Tbsp heavy cream

Splash vanilla extract

Directions:

1. Preheat oven to 375 degrees

2. In a small bowl, combine cream cheese, sugar, flour, and vanilla

3. Open crescent roll dough and unroll, leaving crescents in rectangles

4. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. (dough should be almost the entire length of the sheet pan)

5. Press edges together, and seal all holes

6. Spread cream cheese filling down the center of the dough, about 2-3 inches wide

7. Cut ½ inch diagonal strips up each side of the dough

8. Fold each ½ inch dough piece up over the filling. Alternate sides to get a braided pattern.

9. Bake for 20-30 minutes until filling is set and crescent dough is golden in color.

10. One danish has cooled, remove to a serving platter

11. In a small bowl, mix powdered sugar, vanilla, and cream to create icing

12. Drizzle icing over danish

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Danish ingredients

My ugliest braid EVER

Icing ingredients

Decadent! 

This recipe was shared on: Flour me with Love, Frugal Foodie Mama, The Tumbleweed Contessa, Uncommon Designs, Jam Hands, Chef in Training, Mandy's Recipe Box, Inside BruCrew Life, Table for Seven, and Six Sisters Stuff