Tenderloin In Puff Pastry |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I came up with this dish after combining several different recipes. I wrap up each beef tenderloin, 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. -Julie Mahoney St. Edward, Nebraska 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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
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