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BEEF TENDERLOIN EN CROUTE 
1 (3 to 4 lb.) beef tenderloin
1/2 lb. mushrooms finely chopped
2 tbsp. butter
1 (8 oz.) container Philadelphia Brand Soft Cream Cheese with Herb & Garlic (or with Chives)
1/4 c. seasoned dry bread crumbs
2 tbsp. Madeira wine
1 tbsp. fresh chives, chopped
1/4 tsp. salt
1 (17 1/4 oz.) pkg. frozen ready-to-bake puff pastry sheets
1 egg, beaten
1 tbsp. cold water

Preheat oven to 425 degrees. Tie meat with string at 1 inch intervals, if necessary. Place meat on rack in baking pan. Roast 50 to 55 minutes or until meat thermometer registers 145 degrees. (For more rare meat, roasting time should be 45 to 50 minutes.) Remove from oven; cool 30 minutes in refrigerator. Remove string. Saute mushrooms in butter in large skillet 10 minutes or until liquid evaporates, stirring occasionally. Add cream cheese, bread crumbs, wine, chives, and salt; mix well. Cool. Thaw puff pastry sheets according to package directions. On lightly floured surface, overlap pastry sheets 1/2 inch to form 14 x 12 inch rectangle; press edges firmly together to seal. Trim length of pastry length-wise as to have about 4 thin uniform strips of pastry to use in decorating the top of the pastry. Spread mushroom mixture over top and sides of meat. Place pastry over meat; press under meat to seal pastry. Decorate top with pastry trimmings in lattice design, if desired. Brush pastry with combined egg and water. Place meat in greased 15 x 10 x 1 inch jelly roll pan. Bake 20 to 25 minutes or until pastry is golden brown. Let stand 10 minutes before slicing. 8 to 10 servings.
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