Beef Tenderloin En Croute Recipe - Cooking Index
Beef Tenderloin En Croute Recipe - Cooking Index
| 1 | Beef tenderloin - (3 to 4 lbs) | |
| 1 | Frozen ready-to-bake puff pastry sheets - (17 1/4 oz) | |
| 1/2 lb | 227g / 8oz | Mushrooms - finely chopped |
| 2 tablespoons | 30ml | Parkay Margarine |
| 1 | Container Philadelphia Brand Soft Cream Ch | |
| Herb and Garlic - (8 oz) | ||
| 1/4 cup | 36g / 1.3oz | Seasoned dry bread crumbs |
| 2 tablespoons | 30ml | Madeira wine |
| 1 tablespoon | 15ml | Chopped fresh chives |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Egg - beaten | |
| 1 tablespoon | 15ml | Cold water |
Heat oven to 425 degrees.
Tie meat with string at 1-inch intervals, if necessary. Place meat on rack in baking pan. Roast 45 to 50 minutes or until meat thermometer registers 135 degrees. Remove from oven. Cool 30 minutes in refrigerator. Remove string.
Cook and stir mushrooms in margarine in large skillet 10 minutes or until liquid evaporates. Add cream cheese, bread crumbs, wine, chives and salt. Mix well. Cool.
On lightly floured surface, overlap pastry sheets 1/2 inch to form 14- by 12-inch rectangle. Press edges firmly together to seal. Trim length of pastry 2 1/2 inches longer than length of meat.
Spread mushroom mixture over top and 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 and water. Place meat in greased 15- by 10- by 1-inch jelly roll pan. Bake 20 to 25 minutes or until pastry is golden brown. Let stand 10 minutes before slicing.
This recipe yields 8 to 10 servings.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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