Beef & Gorgonzola Pockets Topped with Fig

• 1 whole Sirloin Steak
• 1 package (4-5 Oz. Package) Gorgonzola Cheese
• 1 jar (about 8 Oz. Jar) Fig Preserves
• 1 box (2-count) Puff Pastry Sheets
• 2 whole Shallots
• 1/2 cups Red Wine (bold Or Maderia)
• 1/4 cups Beef Broth
• 1 teaspoon Soy Sauce
• 2 teaspoons Butter
• 1- 1/2 teaspoon Cornstarch
• 2 teaspoons Hot Water
• 2 teaspoons Olive Oil
• 1 whole Egg

1. Prep work:
2. 1.
3. Cut the sirloin into bite-sized pieces and remove any fat (if you like).
4. Set aside.
5. 2.
6. Go ahead and get your pastry ready.
7. Sprinkle some flour on a flat surface and rub some flour on a rolling pin.
8. Take one of the thawed pastry sheets and roll it out as much as possible.
9. Be sure not to roll it out too thin.
10. Set aside.
11. 3.
12. Finely dice the shallots.
13. Set aside.
14. 4.
15. Have all of the other ingredients measured out and ready to go.
16. Set aside.
17. 5.
18. Preheat the oven to 425 degrees.
19. Heat the olive oil in a large skillet on medium high heat.
20. Add the shallots and let them cook for about two minutes, then add the beef.
21. The beef should sizzle when it first touches or the skillet is not hot enough.
22. Cook until tender and with just a tiny bit of pink left.
23. Now start your wine sauce in another medium-sized skillet.
24. Red wine sauce:
25. Prep: mix the cornstarch and water in a bowl and set aside.
26. 1.
27. On medium heat, add the butter first and let it melt completely.
28. 2.
29. Add the wine to the butter and let simmer for approximately 3 minutes.
30. 3.
31. Add the broth and the soy sauce let simmer for another couple of minutes.
32. (At this point, if the meat is not done cooking yet, turn the mixture down on low until just before the meat is done.
33. Timing is a wonderful thing when working with sauces.
34. When the meat is done, turn the heat back to medium and continue.)
35. 4.
36. Add the cornstarch mixture and stir continuously until well blended and remove the sauce from the heat.
37. The sauce should be thicker than water but still loose enough to drizzle, about the consistency of ketchup.
38. Building the pockets:
39. Prep: in a bowl, crack open the egg and whisk for the egg wash.
40. 1.
41. Cut the pastry into approximately 3 x 3 squares ( about the size of a blackberry).
42. Place about 1 tablespoon of beef, 1 teaspoon of cheese and 1 teaspoon of wine sauce on the pastry.
43. 2.
44. Brush around the edges with the egg wash.
45. 3.
46. Cover with another square of pastry and smooth around the edges so that the two pieces of pastry stick together.
47. 4.
48. Brush the entire square with egg wash.
49. One pastry sheet will make approximately 7 squares, depending on the size.
50. Bake until golden brown, approximately 15-20 minutes on 425 degrees.
51. Add a dollop of fig preserves if you like to try something new and different.
52. If not, add a dollop of the wine sauce instead.
53. Sprinkle with gorgonzola.
54. Taa-daa!
55. Yummy, delicious, goodness.
56. These are indeed perfect little bites of goodness.
57. They TICKLED my taste buds all the way to my toes.
58. I hope that you will enjoy making these as much as I did.

whole sirloin, gorgonzola cheese, preserves, pastry sheets, shallots, red wine, beef broth, soy sauce, butter, cornstarch, water, olive oil, egg

Taken from tastykitchen.com/recipes/appetizers-and-snacks/beef-gorgonzola-pockets-topped-with-fig/ (may not work)