Beef Tenderloin en Croute
 
Posted by Bev


1 beef tenderloin, 3-4lbs
1 pkg frozen ready to bake puff pastry sheets
1/2 lb fresh mushrooms, chopped
2 tbsp margarine
1 container soft Cream Cheese
w/ Herb & Garlic
1/4 cup seasoned bread crumbs
2 tbsp Madeira wine
1 tbsp chopped fresh chives
1/4 tsp salt
1 egg, beaten
1 tbsp cold water

Heat oven to 425F. Tie meat with string at 1" intervals if necessary. Place meat on rack in baking pan. Roast 40-50 minutes or until thermometer registers 135F. Remove form oven; cool 30 minutes in refrigerator. Remove string.

Thaw puff pastry according to directions.

Cook & stir mushrooms in margarine in large skillet for 10 minutes or until liquid evaporates. Add cream cheese, bread crumbs, wine, chives & salt; mix well. Cool.

On lightly floured surface, overlap pastry sheets 1/2" to form 14x12 rectangle; press edges firmly to seal. Trim length of pastry 2-1/2" longer then the length of the meat. Spread mushroom mixture over top & sides of meat. Place meat in center of pastry. Fold pastry over meat; press edges together to seal. Decorate top with pastry trimmings if desired.

Brush pastry with combined egg & cold water. Place meat in greased 15"x10"x1" jelly roll pan. Bake 20-25 minutes or until pastry is golden brown. Let stand 10 minutes before slicing.