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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My sister passed this recipe onto me, I like this one alot as you do not use liver pate. I find it super easy. Ingredients:
2 -3 lbs tenderloin |
1 (435 ml) bottle of steak marinade |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 lb fresh mushrooms |
1/2 lb portabella mushroom |
1/2 white onion (sliced) |
1/4 cup fine breadcrumbs |
1 garlic clove (minced) |
3 tablespoons tarragon vinegar |
1/4 cup dry white wine |
1 teaspoon tarragon leaf |
1 (8 ounce) package puff pastry |
1 egg |
Directions:
1. salt and pepper tenderloin to taste.
2. place tenderloin in ziploc bag and pour 1/2 bottle of marinade over refrigerate 2 hours.
3. unthaw puff pastry on counter.
4. in a glass measuring bowl put in the mushrooms, onion, butter, tarragon vinegar, wine, tarragon leaves, breadcrumbs, garlic, salt and pepper.
5. microwave on high for 10 mins stirring every 2 minutes.
6. 1/2 way thru cooking time add blending flour little at a time to thicken(cornstarch can be used as well) continuing to stir remove from microwave.
7. let sit on counter til very cool.
8. Remove tenderloin from ziploc bag and sear both sides to a nice brown approx 3 mins per side let cool.
9. on flour surface roll out puff pastry to size needed to accomodate tenderloin.
10. when mushroom mixture and tenderloin are cool place meat on puff pastry then mushroom mixture on top fold puff pastry over meat and mixture (burrito style)
11. brush an egg wash all over puff pastry.
12. place on baking sheet and put in a 350 degree oven for.
13. 30 - 45 minutes.
14. I serve this on individual plates that have been heated in 400 degree oven for 10 minutes.
15. serve with favorite potatoes, (au gratin) steamed asparagus goes with this nicely as well. enjoy!
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