Beef Tenderloin en Croute
One (3-4 lb.) beef tenderloin
1/2 pound mushrooms, finely chopped
2 Tbsp. margarine
8 oz. soft cream cheese with herb and garlic
1/4 cup seasoned dry bread crumbs
2 Tbsp. Madeira wine
1 Tbsp. chopped fresh chives
1/4 tsp. salt
One (17.25 oz.) pkg. frozen ready-to-bake puff pastry sheets
1 egg, beaten
1 Tbsp. cold water
A beautiful centerpiece for Christmas dinner.
Yield: 8-10 servings
Preheat oven to 425°F.
Tie meat with string at 1-inch intervals, if necessary. Place meat on rack in baking pan.
Roast 45 to 50 mins. or until meat thermometer registers 135 degrees. Remove from oven; cool 30 mins. in refrigerator. Remove string.
Sauté mushrooms in margarine in large skillet 10 mins. or until liquid evaporates, stirring occasionally.
Add cream cheese, bread crumbs, wine, chives and salt; mix well. Cool.
Thaw pastry sheets according to package directions.
On a lightly floured surface, overlap pastry sheets 1/2 inch to form a 14x12 inch rectangle; press edges firmly together to seal. Trim length of pastry to 2.5 inches longer than length of meat.
Spread mushroom mixture over top and sides of meat. Place meat in center of pastry. Fold pastry over meat; press edges together to seal. Decorate top with fancy-cut pastry trimmings, if desired.
Brush pastry with combined egg and water. Place meat in greased 15x10x1-inch jelly roll pan.
Bake 20 to 25 mins. or until pastry is golden brown. Let stand 10 mins. before slicing.
Submitted by Diana Bogue
Contributed on: and modified on Thursday May 6th, 2010