Tenderloin in Puff Pastry

By BCVH

Each beef tenderloin is wrapped, topped with a tasty mushroom mixture, in a sheet of puff pastry. It sounds like a lot of work, but it isn't...and it's so elegant.

Ingredients

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

Preparation

Step 1

In a large skillet, brown fillets in oil on both sides. Place a wire rack on a baking sheet. Transfer fillets 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 inch square. Cut into four squares. Place one fillet 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 degrees for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium 160 degrees; well-done 170 degrees).