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Categories:Viewed: 19 - Published at: 2 years ago
Ingredients
- 10 ounces patty shells
- 4 pounds beef, tenderloin
- 2 cups mushrooms chopped
- 2 tablespoons butter
- 1 tablespoon cognac
- 2 teaspoons chives snipped
- 1 each egg yolks
- 1 tablespoon water
Method
- Allow patty shells to thaw 2 hours in refrigerator before rolling out.
- If meat is quite long fold narrow end under to form a roast about 12 to 13 inches in length.
- Place on rack in shallow roasting pan.
- Sprinkle lightly with salt and flour.
- Bake, uncovered, in 425 degrees F oven about 35 to 40 minutes.
- Cool meat sufficiently to handle, about 20 minutes.
- Meanwhile, in skillet, cook mushrooms in butter until tender, about 5 minutes.
- Remove from heat.
- Add pate, Cognac and chives.
