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Beef Tenderloin en Croute Recipe

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This recipe for Beef Tenderloin en Croute is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 beef tenderloin (3-4 lbs)
1/2 cup Worcestershire sauce
Pepper to taste
1 package frozen puff pastry sheets
1/2 lb mushrooms, finely chopped
2 T butter
1 8-oz. container soft cream cheese with onion/garlic/herb
1/4 C. seasoned dry bread crumbs
2 T Madeira wine
1 T chopped green onion
1/4 tsp salt
1 egg, beaten
1 T cold water
Directions:
Directions:
Pour Worcestershire sauce over tenderloin, sprinkle with pepper. Marinate overnight. Place meat and marinade in roasting pan. Cover with foil. Bake 375º for 45-50 minutes. Remove from oven. In skillet, saute mushrooms in butter until liquid evaporates. Add cream cheese, crumbs, wine, onions and salt. Mix well.
On slightly floured surface, overlap pastry sheets 1/2" to form a 14x12" rectangle; press edges firmly together to seal. Trim length of pastry 2 1/2" longer than length of meat. Spread mushrooms down center of pastry. Top with tenderloin. Fold pastry over meat; press edges to seal. Decorate top with pastry trimmings, if desired, such as criss-cross design. Brush pastry with combined egg and water. Place on 11"x15" pan. Bake for 20-25 minutes, or until pastry is golden brown. Let stand 10 minutes before slicing.

 

 

 

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