Beef Tenderloin in Puff Pastry
- step-by-step directions
- 1 beef tenderloin (about 3 pounds,fat trimmed)
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons butter (divided)
- 2 shallots (minced)
- 2 cloves garlic (minced)
- 1 1/2 pounds button mushrooms (minced)
- 3 sprigs thyme (leaves only)
- 2 pieces frozen puff pastry (thawed)
- 1/3 cup English mustard
- 1 egg plus 1 tablespoon of water (whisked together for egg wash)
- 1/4 cup red wine
- 1/2 cup beef stock
- 1 tablespoon creme fraiche
- Kosher salt and freshly ground black pepper (to taste)
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Allow the tenderloin to sit at to room temperature for about 30 minutes. Generously season meat with salt and pepper.
- Place a large saute pan over medium-high heat. Add 3 tablespoons of oil to the pan. Once hot, sear the meat on all sides until browned, about 10 minutes. Remove tenderloin to cutting board and set aside. Drain the excess fat from the pan. Remove from heat and set aside pan to make the pan sauce.
- In a separate, large saute pan, add 3 tablespoons of butter and place over medium-high. Once melted and foamy, add the shallots and a pinch of salt and cook for 2-3 minutes, until softened. Add the garlic and cook until fragrant, about 1 more minute. Add the mushrooms and thyme, season with salt and pepper and toss to combine. Saute for 5 minutes, stirring occasionally, until the mushrooms are cooked and there is little moisture remaining in the pan. Remove from heat and set aside to cool completely.
- Roll out the pastry on a lightly floured surface to about 3-4 inches longer and 5-6 inches wider than the tenderloin. Brush with the mustard and spread the cooled mushroom mixture onto the pastry, leaving a one inch border. Place the tenderloin into the center of the pastry. Fold the dough around the beef to cover completely and seal by pressing gently. Transfer to the prepared baking sheet, seam-side down. Brush with the egg wash and season with salt. Place in the oven to bake for 30-35 minutes, until the pastry is golden brown and the internal temperature of the meat is 125-130ºF, for medium rare. Remove to a cutting board and let rest for 10 to 15 minutes. Slice into 1-inch slices and serve with a drizzle of pan sauce.
- For the Pan Sauce: Place sautee pan over medium-high heat. Once hot, add the red wine, scraping up the crispy bits with a wooden spoon. Add the beef stock, remaining butter and the creme fraiche, and whisk over medium heat until warm and emulsified. Season to taste with salt and pepper.
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