Beef Tenderloin & Mushroom Open Face Sliders
recipe of sautéed mushrooms with shallots
recipe of beef stock and red wine reduction
puff pastry sheet, thawed
beef tenderloin filet
sweet butter, unsalted
salt, kosher variety to taste
black pepper, freshly ground, to taste
Place a rack in the middle position, and preheat the oven to 400f (205c).
Lightly dust a clean surface with some flour and roll out the puff pastry to a 10x10 inch square (25x25cm).
Use a cookie cutter to make 3-inch (7.5cm) circles; you should have about 8 circles.
Place on a parchment-lined baking sheet and dock using a fork.
Chef’s Note: Docking is just a fancy term for poking a lot of holes in the dough.
Place in the preheated oven until nice and brown, about 12 to 15 minutes.
Chef’s Tip: If they begin puffing up too much, open the oven and dock them a second time.
Remove from the oven, and reserve.
Add some salt and pepper, to both sides of the tenderloin.
Add the butter to an ovenproof skillet set over medium-high heat.
Cook about 3 minutes per side, or until nice and brown.
Add the skillet to the preheated oven, and cook until rare to medium rare. From 3 to 5 minutes.
Chef’s Note: In my option, with a recipe like this, it can’t be too rare, but that’s just me.
Remove from oven and allow the tenderloin to rest for 10 minutes.
Place a puff pastry round onto a serving plate.
Add some of the mushrooms to the top of the pastry.
Add a few slices of beef tenderloin.
Add a bit of the beef/wine reduction sauce to the top.
Serve to your guests while still nice and warm. Enjoy.
Keep the faith, and keep cooking.