Betsy Serves 8
2 1/2 lb. center-cut beef tenderloin, trimmed of fat and silver skin
(measures about 8″ long)
salt and freshly ground pepper
4 Tbs. butter
2 lbs cremini mushrooms, finely chopped in processor
1 pound pkg. puff pastry SHEET (not shells) I use Pepperidge Farms
(this is usually with the desserts in the pie section)
1 egg, beaten with a pinch of salt
1. Season tenderloin liberally all over with salt and pepper. Set
aside at room temperature while preparing remaining ingredients.
2. Over high heat in a saute pan, melt butter. When it starts to froth, begin
adding mushrooms, a handful at a time. Stir and cook, gradually adding all until
liquid has completely evaporated, about 15 minutes. They should be nicely browned
and dry. Season with salt and pepper; set aside to cool.
3. Heat oven to 425F. Sprinkle a sheet pan with cold water.
4. On a lightly floured surface, roll the pastry into a rectangle just large enough
to wrap around the tenderloin. Spread the mushrooms evenly over the pastry.
Center the meat on the pastry and wrap to enclose it entirely. Place seam-side
down on pan with ends of pastry folded under as well.
4. With sharp knife, cut a series of diagonal slashes about 1/2 inch apart, being careful
not to cut the meat. Brush pastry with beaten egg mixture.
5. Bake for about 40 minutes or until the pastry is golden brown and an instant
thermometer reads 120F for rare (125F for medium-rare). The temperature will rise
another five degrees as the roast rests.
6. Transfer to platter and tent loosely with foil. Allow it to rest 20 minutes before serving.
Using a sharp knife serve in 1-inch slices.
Recipe from James Peterson’s “Meat: A Kitchen Education” Ten Speed 2010