2011 Ohio State Fair
Nancy Radke
Gahanna, Ohio

1/2 c. choped shallots
1/4 c. butter
1/2 c. carrots – diced
1 c. mushrooms – chopped
1 can (14.5oz) diced potatoes
1 can (10.5oz) beef consomme
1/2 tsp. black pepper
1/4 c. tsp. thyme
2 tbsp. fresh chopped parsley
1 & 1/2 c. Breitenbach Cabernet Sauvignon Wine
2 c. water
1 tbsp. corn starch
1 & 1/2 c. diced beef tenderloin
4 tbsp. blue cheese crumbles
1 tsp. steak seasoning blend
1 sheet from a 17.5oz pkg. of frozen puff pastry

1. Cook shallots in butter in a large skillet over medium heat until slightly tender. Add carrots, mushrooms, potatoes, spices, wine, water, corn starch; stir to blend. Bring to a slow boil & reduce heat. Cook until mixture is reduced by half. Cool slightly. Divide among 6 10oz. bowls.
2. Cook tenderloin in a lightly oiled skillet over medium heat until just brown. Season with steak seasoning blend. Evenly divide & spoon over top of each bowl. Sprinkle each with 2 tsp. of blue cheese.
3. Cut out circles of puff pastry to just fit into each bowl. Brush with egg wash if desired; bake for 20 minutes in 375F over. Serve.