Ingredients: |
Ingredients: 1 beef tenderloin (3 to 4 pounds)
1 package (17¼ ounces) frozen ready to bake puff pastry sheets
½ pound mushrooms, finely chopped
2 tablespoons butter
1 container (8 ounces) soft cream cheese with herb and garlic
¼ cup seasoned dry bread crumbs
2 tablespoons Maderia wine
1 tablespoon chopped fresh chives
¼ teaspoon salt
1 egg, beaten
1 tablespoon cold water
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Directions: |
Directions:Heat oven to 425º
1) Tie meat with string at 1-inch intervals, if necessary. Place meat on rack in baking pan.
2) Roast 45 to 50 minutes or until meat thermometer registers 135º. Remove from oven; cool 30 minutes in refrigerator. Remove string.
3)Thaw puff pastry sheets according to package directions.
4) Cook and stir mushrooms in butter in large skillet 10 minutes or until liquid evaporates.
5)Add cream cheese, bread crumbs, wine, chives and salt; mix well. Cool.
6) On lightly floured surface, overlap pastry sheets ½ inch to form 14x12-inch rectangle; press edges firmly together to seal. Trim length of pastry 2½ inches longer than length of meat.
7) Spread mushroom mixture over top and sides of meat. Place meat in center of pastry.
8) Fold pastry over meat; press edges together to seal. Decorate top with pastry trimmings, if desired.
9) Brush pastry with combined egg and water. Place meat in greased 15x10x1-inch jelly roll pan.
10) Bake 20 to 25 minutes or until pastry is golden brown Let sit 10 minutes before slicing. |
This recipe for Beef Tenderloin en Croute is from