Beef Tenderloin En Croute

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 3 -4 lbs beef tenderloin
• 1 package frozen ready to bake puff pastry sheet
• 1/2 lb mushroom, finely chopped
• 2 tablespoons margarine
• 8 ounces cream cheese with garlic and herbs
• 1/4 cup seasoned dry bread crumb
• 2 tablespoons madeira wine
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 tablespoon cold water

Recipe

• 1 heat oven to 425 degrees.
• 2 tie meat w/ string@ 1" intervals, if needed.
• 3 place meat on rack in baking pan.
• 4 roast 45-50 min.
• 5 or until meat thermometer registers 135 degrees.
• 6 remove from oven.
• 7 cool 30 min.
• 8 in refrigerator.
• 9 remove string.
• 10 thaw puff pastry sheets according to package directions.
• 11 cook and stir mushrooms in margarine in large skillet 10 minutes or until liquid evaporates.
• 12 add cream cheese, bread crumbs, wine, chives and salt; mix well.
• 13 chill.
• 14 on lightly floured surface, overlap pastry sheets 1/2" to form 14x12 inch rectangle; press edges firmly together to seal.
• 15 trim length of pastry 2 1/2" longer than length of meat.
• 16 spread mushroom mixture over top and sides of meat.
• 17 place meat in center of pastry.
• 18 fold pastry over meat; press edges together to seal.
• 19 decorate top with pastry trimmings, if desired.
• 20 brush pastry w/combined egg and water.
• 21 place meat in greased 15x10x1 inch jelly roll pan.
• 22 bake 20-25 minutes or until pastry is golden brown.
• 23 let stand 10 minutes before slicing.