Tenderloin In Puff Pastry Recipe

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Tenderloin In Puff Pastry Recipe
Tenderloin In Puff Pastry Recipe photo by Taste of Home
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Tenderloin In Puff Pastry Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.

Ingredients

  • 4 beef tenderloin fillets (1-3/4 inches thick and about 5 ounces each)
  • 1 tablespoon vegetable 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 shells, thawed
  • 1 egg
  • 1 tablespoon water

Directions

In a large skillet, brown fillets in oil on both sides. Place a wire rack on a baking sheet. Transfer fillets 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 fillet 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 golden brown and meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Yield: 4 servings.
Originally published as Tenderloin In Puff Pastry in Taste of Home October/November 2004, p28

  • 4 beef tenderloin fillets (1-3/4 inches thick and about 5 ounces each)
  • 1 tablespoon vegetable 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 shells, thawed
  • 1 egg
  • 1 tablespoon water
  1. In a large skillet, brown fillets in oil on both sides. Place a wire rack on a baking sheet. Transfer fillets 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.
  2. On a lightly floured surface, roll pastry into a 13-in. square. Cut into four squares. Place one fillet in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry.
  3. 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.
  4. Bake, uncovered, at 400° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Yield: 4 servings.
Originally published as Tenderloin In Puff Pastry in Taste of Home October/November 2004, p28

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