beef tenderloin & mushroom open face sliders

How To Make beef tenderloin & mushroom open face sliders

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  Step 1
  PREP/PREPARE
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  Step 2
  Place a rack in the middle position, and preheat the oven to 400f (205c).
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  Step 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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  Step 4
  Use a cookie cutter to make 3-inch (7.5cm) circles; you should have about 8 circles.
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  Step 5
  Place on a parchment-lined baking sheet and dock using a fork.
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  Step 6
  Chef’s Note: Docking is just a fancy term for poking a lot of holes in the dough.
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  Step 7
  Place in the preheated oven until nice and brown, about 12 to 15 minutes.
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  Step 8
  Chef’s Tip: If they begin puffing up too much, open the oven and dock them a second time.
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  Step 9
  Remove from the oven, and reserve.
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  Step 10
  Add some salt and pepper, to both sides of the tenderloin.
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  Step 11
  Add the butter to an ovenproof skillet set over medium-high heat.
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  Step 12
  Add the tenderloin.
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  Step 13
  Cook about 3 minutes per side, or until nice and brown.
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  Step 14
  Add the skillet to the preheated oven, and cook until rare to medium rare. From 3 to 5 minutes.
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  Step 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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  Step 16
  Remove from oven and allow the tenderloin to rest for 10 minutes.
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  Step 17
  Cut into thin slices.
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  Step 18
  THE ASSEMBLY
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  Step 19
  Place a puff pastry round onto a serving plate.
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  Step 20
  Add some of the mushrooms to the top of the pastry.
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  Step 21
  Add a few slices of beef tenderloin.
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  Step 22
  Add a bit of the beef/wine reduction sauce to the top.
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  Step 23
  PLATE/PRESENT
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  Step 24
  Serve to your guests while still nice and warm. Enjoy.
• 
  Step 25
  Keep the faith, and keep cooking.
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