Tenderloin In Puff Pastry

By nurseliz

Ingredients

• 4 beef tenderloin steaks (1-3/4 inches thick and 5 ounces each)
• 1 tablespoon canola oil
• 1/2 pound sliced fresh mushrooms
• 4 green onions, chopped
• 1/4 cup butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 frozen puff pastry sheet, thawed
• 1 egg
• 1 tablespoon water

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

In a large skillet, brown steaks in oil on both sides. Place a wire rack on a baking sheet. Transfer steaks to wire rack; refrigerate for 1 hour. In the same skillet, saute mushrooms and onions in butter until tender; drain. Stir in the salt and pepper.
On a lightly floured surface, roll pastry into a 13-in. square. Cut into four squares. Place one steak in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry.
Bring up corners to center and tuck in edges; press to seal. Place on a parchment paper-lined baking sheet. Cover and refrigerate for 1 hour or overnight.
Bake, uncovered, at 400° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.