Deb's StoryImpressive dinner! Super yummy. I make my own mushroom pate (will post that recipe as well. It is good for many recipes.)
This is one of my go to recipes when having a dinner party.
My Mushroom Pate recipe:
Mushroom pate for tarts or Beef Welington
filet mignons, about 1 inch thick
salt and pepper, to taste
small can of pate (i use my own mushroom pate)
frozen puff pastry shells or dough
egg, beaten with 1 tablespoon milk or cream
1Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.
2Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.
3Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture.
4Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done.
NOTE: This is wonderful with my mushroom pate recipe. I will post that as well.