Ingredients
Scale
- 1.5 lb (680 g) beef tenderloin, trimmed
- 8 oz (225 g) cremini mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp fresh thyme, chopped
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- Salt and freshly ground pepper to taste
- Optional: Dijon mustard for coating
Instructions
- Preheat oven to 400°F (200°C). Season beef with salt and pepper. Sear in a hot skillet until browned on all sides; let cool.
- In the same skillet, cook mushrooms with butter and thyme until liquid evaporates; cool.
- Spread Dijon mustard over cooled beef if desired. Roll out puff pastry on a lightly floured surface.
- Spread mushroom duxelles over the pastry, place beef in the center, and wrap tightly.
- Brush the pastry with beaten egg. Cut a few small slits on top for steam escape.
- Bake in preheated oven for 25-30 minutes until golden brown. Rest before slicing.
Notes
- Ensure beef is thoroughly cooled before wrapping to prevent sogginess.
- You can prepare the mushroom duxelles a day ahead for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Baking, Searing
- Cuisine: French
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 slice (about 150 g)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg