Looking for an impressive dish for the holidays?
It takes a little time to put this dish together, but it's simple to do...and the results are outstanding and delicious.
Got this in my Pepperidge Farm e-letter and thought it looked very good.
Thaw Time: 40 minutes
Prep Time: 45 minutes
Chill Time: 60 minutes
Bake Time: 25 minutes
1 beef tenderloin (2 to 2 1/2 pounds)
Ground black pepper (optional)
1 large egg
1 Tablespoon water
1 Tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped (about 1/2 cup)
1/2 of a 17.3-ounce package Pepperidge Farm« Puff Pastry Sheets (1 sheet), thawed
Heat the oven to 425░F.
Place the beef into a lightly greased roasting pan.
Season with the black pepper, if desired.
Roast for 30 minutes or until a meat thermometer reads 130░F.
Cover the pan and refrigerate for 1 hour.
Reheat the oven to 425░F.
Beat the egg and water in a small bowl with a fork or whisk.
Heat the butter in a 10-inch skillet over medium-high heat.
Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.
Unfold the pastry sheet on a lightly floured surface.
Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef.
Brush the pastry sheet with the egg mixture.
Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges.
Place the beef in the center of the mushroom mixture.
Fold the pastry over the beef and press to seal.
Place seam-side down onto a baking sheet.
Tuck the ends under to seal.
Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140░F.