Name: Tenderloin In Puff Pastry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 beef tenderloin steaks (1-3/4 inches thick and 5 ounces each); 1 tablespoon canola oil; 1/2 pound sliced fresh mushrooms; 4 green onions, chopped; 1/4 cup butter; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 frozen puff pastry sheet, thawed; 1 large egg; 1 tablespoon water

I came up with this dish after combining several different recipes. I wrap up each beef tenderloin, topped with a tasty mushroom mixture, in a sheet of puff pastry. It sounds like a lot of work, but it isn't...and it's so elegant. -Julie Mahoney St. Edward, Nebraska

Ingredients

4 beef tenderloin steaks (1-3/4 inches thick and 5 ounces each)

1 tablespoon canola oil

1/2 pound sliced fresh mushrooms

4 green onions, chopped

1/4 cup butter

1/2 teaspoon salt

1/4 teaspoon pepper

1 frozen puff pastry sheet, thawed

1 large egg

1 tablespoon water

Instructions

1 In a large skillet, brown steaks in oil on both sides. Place a wire rack on a baking sheet; transfer steaks to wire rack. Refrigerate for 1 hour. Meanwhile, preheat oven to 400°. In the same skillet, saute mushrooms and onions in butter until tender; drain. Stir in the salt and pepper.

2 On a lightly floured surface, roll pastry into a 13-in. square. Cut into 4 squares. Place one steak in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry.

3 Bring up corners to center and tuck in edges; press to seal. Place on a parchment-lined baking sheet. Cover and refrigerate for 1 hour or overnight.

4 Bake, uncovered, until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20-25 minutes.