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Tenderloin In Puff Pastry

I came up with this dish after combining several different recipes. I wrap up each beef tenderloin, topped with a tasty mushroom mixture, in a sheet of puff pastry. It sounds like a lot of work, but it isn't...and it's so elegant. -Julie Mahoney St. Edward, Nebraska

4 ServingsPrep: 20 min. + chilling Bake: 20 min.

Ingredients

4 beef tenderloin steaks (1-3/4 inches thick and 5 ounces each)
1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
4 green onions, chopped
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 frozen puff pastry sheet, thawed
1 egg
1 tablespoon water

Directions

In a large skillet, brown steaks in oil on both sides. Place a wire
rack on a baking sheet. Transfer steaks to wire rack; refrigerate
for 1 hour. In the same skillet, saute mushrooms and onions in
butter until tender; drain. Stir in the salt and pepper.
On a lightly floured surface, roll pastry into a 13-in. square. Cut
into four squares. Place one steak in the center of each square; top
with mushroom mixture. Combine egg and water; brush over pastry.
Bring up corners to center and tuck in edges; press to seal. Place
on a parchment paper-lined baking sheet. Cover and refrigerate for 1
hour or overnight.
Bake, uncovered, at 400° for 20-25 minutes or until pastry is

2 of 2

Tenderloin In Puff Pastry (continued)

Directions (continued)

golden brown and meat reaches desired doneness (for medium-rare, a
meat thermometer should read 145°; medium, 160°; well-done,
170°). Yield: 4 servings.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.