Round 2 Recipe using French Onion Soup and Steak

Round 2 Recipe using French Onion Soup and Steak
Serves 6

1 puff pastry sheet thawed and rolled out with a little flour
1 c. left over onions and mushrooms strained from French Onion Soup
1 left over Steak sliced thin against the grain into strips
1/4 c. Gorgonzola cheese
1 egg, beaten
Sauce:
2 T. whole grain brown mustard
2 T. prepared horseradish sauce
1/4 block of cream cheese
5 grinds of black pepper



Directions: With a little flour on your cutting board roll out the puff pastry until the size of 9 x 13.  Cut the pastry in half lengthwise.  In a small bowl mix the mustard, horseradish, cream cheese and pepper.  Using a rubber spatula smear the sauce on both halves of the puff pastry. Strain your soup leaving the onions and mushrooms to top one half of the puff pastry.  Then place your strips of steak and top the sauce.  Top the steak with the Gorgonzola cheese. Place the puff pastry with only the sauce on it on top of the meat and seal the sides by bringing up the bottom layer over the top slightly and then pinching with a fork.  For a finishing touch cut vent holes on top diagonally.  Whisk the egg until smooth and brush over the top.  Place pastry on a foil lined jelly roll pan and bake at 350 for 40-50 minutes.  It will be puffed and golden brown. Let sit for 5 minutes and then slice into large 2 inch slabs.