beef tenderloin & mushroom open face sliders

How To Make beef tenderloin & mushroom open face sliders

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  1

  PREP/PREPARE
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  2

  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  3

  Lightly dust a clean surface with some flour and roll out the puff pastry to a 10x10 inch square (25x25cm).
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  4

  Use a cookie cutter to make 3-inch (7.5cm) circles; you should have about 8 circles.
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  5

  Place on a parchment-lined baking sheet and dock using a fork.
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  6

  Chef’s Note: Docking is just a fancy term for poking a lot of holes in the dough.
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  7

  Place in the preheated oven until nice and brown, about 12 to 15 minutes.
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  8

  Chef’s Tip: If they begin puffing up too much, open the oven and dock them a second time.
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  9

  Remove from the oven, and reserve.
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  10

  Add some salt and pepper, to both sides of the tenderloin.
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  11

  Add the butter to an ovenproof skillet set over medium-high heat.
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  12

  Add the tenderloin.
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  13

  Cook about 3 minutes per side, or until nice and brown.
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  14

  Add the skillet to the preheated oven, and cook until rare to medium rare. From 3 to 5 minutes.
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  15

  Chef’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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  16

  Remove from oven and allow the tenderloin to rest for 10 minutes.
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  17

  Cut into thin slices.
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  18

  THE ASSEMBLY
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  19

  Place a puff pastry round onto a serving plate.
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  20

  Add some of the mushrooms to the top of the pastry.
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  21

  Add a few slices of beef tenderloin.
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  22

  Add a bit of the beef/wine reduction sauce to the top.
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  23

  PLATE/PRESENT
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  24

  Serve to your guests while still nice and warm. Enjoy.
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  25

  Keep the faith, and keep cooking.
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