Title: Tenderloin of Beef in Pastry
Categories: Beef Main
Yield: 8 Servings

4	lb	Beef tenderloin; trimmed of
		Fat
1/2	ts	Salt
1/2	ts	Black pepper, ground
1/2	c	Butter
1	lb	Mushrooms, fresh; chopped
4		Green onions; finely
		Chopped
1/2	ts	Salt
1/2	ts	Black pepper, ground
1		Frozen puff pastry sheet;
		Thawed
1		Egg yolks
1	ts	Water

Preheat oven to 400 F. Rub beef with salt and pepper. Cook beef in roasting pan 25-30 minutes, until meat thermometer inserted in center of meat registers 120 F. Turn off oven. Cool to room temperature.

In medium skillet, melt butter over medium-high heat. Stir in mushrooms, onions, and salt and pepper. Saute 2-3 minutes, until onions are soft.

Preheat oven to 350 F. On lightly floured surface, use floured rolling pen to roll out pastry to 10"x13" rectangle, large enough to wrap completely around beef. Mix egg yolk and water in small bowl. Spread mushroom mixture evenly on rolled pastry to within 2" of each edge. Center beef on pastry. Fold pastry around beef and seal edges with egg yolk. Place beef, seam side down, on greased baking sheet. Brush top of pastry with egg yolk. Using dough scraps or another sheet of pastry, cut shapes from dough for garnish. Arrange cutouts on top of pastry; brush with remaining egg yolk. Bake 25-30 minutes, until meat thermometer registers 130 F. If pastry browns too quickly, cover with aluminum foil. Cool 10 minutes. Slice to serve.

previous

next