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Creamy Beef Vol au Vents

Flaky puff pastry shells filled with savory beef smothered in a creamy herb sauce. This classic French dish is the perfect centerpiece for your Mother's Day brunch.

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Ingredients:

  • 1 pound Beef Tenderloin, cut into 1/2-inch pieces
  • 1 package (10 ounce) frozen unbaked puff pastry shells
  • 1 tablespoon olive oil
  • 1 package (8 ounce) sliced mushrooms
  • 1/2 cup chopped yellow onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried tarragon leaves
  • 1/8 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped fresh parsley

Cooking:

  1. Bake puff pastry shells according to package directions.
  2. In large nonstick skillet, heat oil over medium-high heat. Add beef; cook and stir 2 to 3 minutes or until an internal temperature of 145°F for medium rare as measured by a meat thermometer. Remove beef from skillet; set aside.
  3. Add mushrooms, onion, garlic, tarragon and thyme to same skillet and heat over medium heat until hot. Cook 4 to 5 minutes until tender and all liquid is evaporated, stirring often. Return beef to skillet; stir in heavy cream, Worcestershire sauce, salt and pepper. Simmer 2 to 3 minutes or until sauce thickens, stirring occasionally.
  4. Press shell centers down. Evenly divide beef mixture and spoon into center of shells. Sprinkle with parsley.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!