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Tenderloin In Puff Pastry

 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.


  • 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


  • 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

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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.