Beef Tenderloin & Mushroom Open Face Sliders

Andy Anderson !

By
@ThePretentiousWichitaChef

This is a great starter to put out at a Memorial Day party, or any other time, for that matter.

It’s fairly easy to assemble, and the parts can be made a day ahead, reheated, and served when needed.

So, you ready… Let’s get into the kitchen.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1
recipe of sautéed mushrooms with shallots Master Recipe: Creamy Sautéed Mushrooms & Shallots
1
recipe of beef stock and red wine reduction Master Recipe: Beef Stock/Red Wine Reduction Sauce
1
puff pastry sheet, thawed
8 oz
beef tenderloin filet
1 Tbsp
sweet butter, unsalted
salt, kosher variety to taste
black pepper, freshly ground, to taste

Step-By-Step

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1PREP/PREPARE

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2Place a rack in the middle position, and preheat the oven to 400f (205c).

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3Lightly dust a clean surface with some flour and roll out the puff pastry to a 10x10 inch square (25x25cm).

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4Use a cookie cutter to make 3-inch (7.5cm) circles; you should have about 8 circles.

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5Place on a parchment-lined baking sheet and dock using a fork.

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6Chef’s Note: Docking is just a fancy term for poking a lot of holes in the dough.

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7Place in the preheated oven until nice and brown, about 12 to 15 minutes.

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8Chef’s Tip: If they begin puffing up too much, open the oven and dock them a second time.

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9Remove from the oven, and reserve.

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10Add some salt and pepper, to both sides of the tenderloin.

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11Add the butter to an ovenproof skillet set over medium-high heat.

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12Add the tenderloin.

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13Cook about 3 minutes per side, or until nice and brown.

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14Add the skillet to the preheated oven, and cook until rare to medium rare. From 3 to 5 minutes.

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15Chef’s Note: In my option, with a recipe like this, it can’t be too rare, but that’s just me.

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16Remove from oven and allow the tenderloin to rest for 10 minutes.

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17Cut into thin slices.

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18THE ASSEMBLY

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19Place a puff pastry round onto a serving plate.

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20Add some of the mushrooms to the top of the pastry.

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21Add a few slices of beef tenderloin.

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22Add a bit of the beef/wine reduction sauce to the top.

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23PLATE/PRESENT

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24Serve to your guests while still nice and warm. Enjoy.

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25Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American