This is one impressive dish!  Make it when the boss comes to dinner.

Ingredients:

1 egg
1 Tab water
12 beef filet mignon (about ½ inch thick – 3 inches in diameter)
¼ tsp black pepper
4 Tab butter
8 oz sliced mushrooms (about 3 cups)
1 medium onion, chopped (about ½ cup)
4 cloves garlic
¾ c Gorgonzola cheese, crumbled
flour
1 pkg puff pastry (17.3 oz / 2 sheets) Pepperidge Farm Puff Pastry

Directions:

Defrost puff pastry in refrigerator over night.

1. Season beef with pepper.
2. Heat 2 tablespoon butter in large frying pan.
3. Add beef and cook until browned on both sides but not cooked through. (about 2 minutes per side)
4. Remove beef and refrigerate until cold, about an hour.
5. Heat remaining 2 Tab butter and add mushrooms, garlic and onions.
6. Cook until tender and the liquid is evaporated, stirring occasionally.
7. Cool mushroom-onion mixture.
8. Sprinkle work surface with flour.
9. Unfold pastry on floured surface and roll each sheet into a 12×18 inch rectangle.
10. Cut each sheet into 6 squares 6”x6”.
11. Spoon about 1 tablespoon Gorgonzola on each square.
12. Divide mushroom mixture evenly among the pastry squares.
13. Top each with a filet mignon.
14. Brush edges of pastry with the egg mixture.
15. Fold the opposite corners of the pastries up over the beef and press to seal.
16. Repeat with remaining corners.
17. Place the pastry seam down on grease baking sheet.
18. Refrigerate for 1 hour or overnight.
19. Brush with egg mixture.
20. Bake for 20 minutes at 475° or until golden brown and beef is 117°.
21. Let rest for 10 minutes.

Serves: 12

Source: Pepperidge Farm Puff Pastry

Comments: Keep beef packets refrigerated until ready to cook.

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Gorgonzola Sauce

Ingredients:

4 c heavy cream
3- 4 oz crumbly Gorgonzola(not creamy or “dolce”)
3 tab freshly grated Parmesan cheese
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3 tab minced fresh parsley

Directions:

1. Bring the cream to a full boil in a large saucepan over medium-high heat. Watch, it will boil over!
2. Lower heat to an active simmer (just low enough it does not boil over) for 15 to 20 minutes, until it’s thickened, like a white sauce, stirring frequently.
3. Remove from the heat.
4. Add the Gorgonzola, Parmesan, salt, pepper, and parsley.
5. Whisk rapidly until the cheeses melt.
6. To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Serves: Makes 3 cups

Source: Barefoot Contessa Parties! by Ina Garten

This is really easy and surprisingly good (if you can find buffalo ribs).

Ingredients:

• 2 cans beef broth (10.5 oz)
• 1/3 c honey mustard
• ½ c honey
• 1 c water
• ½ c sweet barbecue sauce
• ½ c soy sauce
• ½ c maple syrup
• 7-8 lbs buffalo (bison) back ribs (30 ribs)

Sauce:

• 4 c liquid from slow cooker
• 4 Tab corn starch
• 1 c water

Directions:

1. In a large slow cooker, mix together the beef broth, honey mustard, honey, water, barbecue sauce, soy sauce, and maple syrup.
2. Slice ribs apart into single ribs, leaving an even amount of meat on each side of the bone.
3. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate.
4. Cover and cook on high for 5 – 7 hours, or until the meat falls easily from the bones.
5. Remove 4 cups of liquid from the crock pot and place in sauce pan.
6. Heat.
7. Mix corn starch and water.
8. Add to liquid and stir until thickened.
9. Serve 3 ribs per plate and ¼ cup of sauce over to coat

Serves: 10

Source: Linda’s Buffalo Meat Recipes