Bourban Peppered Beef en Croute

Ingredients

8 (6 to 8 ounce) beef tenderloin steaks

2 leeks, chopped

3/4 cup bourbon

1/4 cup freshly cracked black pepper

1 lb portobello mushrooms, thinly sliced

3 tbsp worcestershire sauce

puff pastry  or 2 ( 8 ounce) cans crescent roll dough

1 lightly beaten egg white

fresh chives

Procedure

Combine first 3 ingredients in a shallow dish or large heavy duty sip top plastic bag.  Cover or seal, chill8 hours   turning occasionally.

Remover steaks from marinade, reserving marinade.  Press pepper evenly onto both sides of steaks.

Cook steaks in a large nonstick skillet over medium high  heat  4 to 5 min on each side.  Set aside, cool completely.

Bring reserved marinade to a boil in a medium saucepan over medium heat.  Stir in mushrooms and  worcestershire sauce, reduce heat and simmer 10 min.   Keep warms.

Unroll crescent rolls and separate into 8 triangles, press perfortions to seal.  Roll rectangles to 6 inch squares/

Place 1 steak in cener of each pastry.  Bring corners of 1 pastry square to center, pinching to seal.   Repeat with each steak.  Brush with egg white .   bake seam side own on lightly greased  baking pan approximately  13 min  or until pasty is golden brown and flaky.

Spoon sauce onto  plate and  set pastry on top.  Sprinkle with fresh chives

Serving Information

• Serves: 8
• Fat: g
• Calories: