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Beef Tenderloin in Pastry with Mushroom Stuffing

Delicious...and beautiful too!
Print Recipe
Course Main Course
Cuisine American

Ingredients
  

Mushroom Stuffing

  • 2 T olive oil
  • 1/4 C minced shallots
  • 1 T minced garlic
  • 2 lbs mixed mushrooms your choice, or whatever's on sale!
  • pinch salt
  • 6-8 cranks fresh cracked black pepper
  • 1/2 C white wine whatever is your favorite to drink
  • 1/2 C grated romano or parmesan cheese
  • 1/4 C breadcrumbs
  • 1 T fresh parsley chopped
  • 1 T fresh basil chopped

Beef Tenderloin

  • 1-1 1/2 pound beef tenderloin silver trimmed
  • salt
  • fresh cracked black pepper
  • 1 T butter
  • 3 T vegetable oil
  • 1 sheet puff pastry thawed
  • 3 T whole grain mustard
  • 1 egg beaten with 2 tsp water for egg wash

Seasoning Mix

  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp clove
  • 1/2 tsp cardamom
  • 1 tsp granulated sugar

Instructions
 

  • Preheat oven to 400* F. Line a baking sheet with aluminum foil and rub center liberally with butter. Set aside.

Mushroom Stuffing

  • Chop mushrooms to very small dice. In a large skillet, bring oil to medium heat. Add shallots and garlic; saute 1-2 minutes. Add mushrooms, and saute until mushrooms begin to soften. Add wine, cheese, breadcrumbs, herbs, salt and pepper. Stir to combine well, then remove from heat.

Beef Tenderloin

  • Season the tenderloin liberally with salt & pepper. Heat oil in large skillet until oil begins to smoke slightly. Reduce heat to medium high. Carefully place tenderloin in hot pan. Turn tenderloin only when it no longer sticks to the pan. Sear all sides. Cook until internal temperature reaches 110-115* F. Remove from pan and let rest 10 minutes.

Puff Pastry

  • Liberally dust flour on countertop, and roll puff pastry to 12"x18" rectangle. Brush all sides of the tenderloin with mustard, and sprinkle all sides with seasoning mix. Place tenderloin at the bottom third of the long edge of the puff pastry. Pack the top of the tenderloin with mushroom stuffing. Brush the long edge of the puff pastry with egg wash, then gently fold the remaining pastry over the top to totally enclosed the tenderloin. Trim excess pastry, and make sure seam is well-sealed. Crimp the short ends shut with a fork to completely seal the pastry.  Carefully place the tenderloin on the baking sheet. Brush all sides with remaining egg wash. Bake for 10 minutes; turn pan. Then, bake until internal temperature of beef reads 140-145*. Remove from oven, and let rest 10 minutes before cutting and serving.