Beef Tenderloin en Croute
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.