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Categories:Viewed: 33 - Published at: 6 years ago
Ingredients
- 3 tbsp olive oil
- 8 oz baby portobellos, cleaned, finely sliced
- 6 None shallots, peeled, finely diced
- 1 sprig fresh thyme, leaves chopped
- 2 lb beef tenderloin
- 10 oz frozen puff pastry, thawed
- 2 None egg yolks, whisked with 3 tbsp water
Method
- Heat 1 tbsp oil in a pan. Saute mushrooms and shallots until liquid evaporates. Season and sprinkle with thyme. Meanwhile, in a separate pan, heat remaining oil over high heat. Sear beef for 8-12 mins, until browned on all sides. Season then remove from pan and let cool.
- Roll 1/2 of puff pastry out into a 18x9 inch rectangle. Cut 3-4 thin strips (around 1/3 inch wide) from short side of rectangle. Roll out remaining dough into a 14 inch square. Spread mushroom mixture over smaller square, leaving a 1 inch margin. Place beef tenderloin in center.
- Brush edges with egg yolk then drape larger piece of puff pastry over top. Press puff pastry firmly into sides and seal edges, crimping with a fork. Brush with remaining egg yolk then place pastry strips in a lattice pattern over top. Brush with egg yolk. Chill for 30 mins.
- Meanwhile, preheat oven to 400°F. Place beef on a baking tray lined with parchment paper and bake for 15 mins. Reduce heat to 350°F and bake for 25 mins (internal temperature should be 145°F). Let rest for 10 mins then slice.
