Featured Pinch Tips Video
- 1 - 2 1/2 lb
- beef tenderloin
- black pepper (optional)
- 1 Tbsp
- 1 Tbsp
- 2 c
- finely chopped mushrooms
- med onion finely chopped (about 1/2 cup)
- all purpose flour
- sheet pepperidge farm puff pastry (thawed)
1heat oven to 425. Place beef into a lightly greased roasting pan. season with black pepper if desired. Roast for 30 minutes or until thermometer reads 130 degrees. Cover the pan with foil and refrigerate 1 hour.
2reheat the oven to 425. Beat the egg and water in a small bowl with a fork.
3heat the butter in a 10 - inch skillet over medium - high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated. stirring often.
4sprinkle the work surface with the flour. Unfold pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends to seal. Brush the pastry with the egg mixture.
5bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140F.