Wrapped Tenderloin With Gorgonzola-mushroom Gravy

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 (4 ounce) beef tenderloin steaks, about 1-inch thick and
• 1/2 teaspoon mccormick's montreal brand steak seasoning
• 4 pillsbury perfect portions refrigerated buttermilk biscuits (2 twin-packs from 21oz pkg)
• 1 egg yolk
• 1 tablespoon water
• 1 cup crumbled gorgonzola (4 oz)
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup whipping cream
• 1/2 teaspoon worcestershire sauce
• 4 1/2 ounces drained & sliced mushrooms
• 1 1/2 teaspoons fresh parsley

Recipe

• 1 heat oven to 400°f.
• 2 in 8" skillet, heat oil over medium-high heat.
• 3 pat steaks dry with paper towel; sprinkle both sides with steak seasoning.
• 4 add steaks to skillet; cook 1 to 2 minutes on each side or until browned.
• 5 remove steaks from skillet; place on plate.
• 6 spray cookie sheet or 13x9-inch baking dish with cooking spray.
• 7 on cooking surface, roll or press 2 of the biscuits into 5-6" rounds.
• 8 place 1 steak on center of each flattened biscuit.
• 9 press remaining 2 biscuits into 5-6" rounds; place over steaks.
• 10 flute or crimp edges with fork to seal.
• 11 in small bowl, beat egg yolk and water with fork until blended; brush over top biscuits.
• 12 bake 14-18 minutes or until golden brown.
• 13 meanwhile, in 1-quart saucepan, mix cheese, pepper, whipping cream and worcestershire sauce.
• 14 heat to boiling.
• 15 reduce heat to medium-low; simmer uncovered, stirring constantly, until cheese is melted.
• 16 stir in mushrooms.
• 17 keep warm over low heat.
• 18 sprinkle half of mushroom gravy over each wrapped steak; sprinkle with parsley.