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Beef Tenderloin En Croute

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1   Beef tenderloin - (3 to 4 lbs)
1   Frozen ready-to-bake puff pastry sheets - (17 1/4 oz)
1/2 lb 227g / 8ozMushrooms - finely chopped
2 tablespoons 30mlParkay Margarine
1   Container Philadelphia Brand Soft Cream Ch
  Herb and Garlic - (8 oz)
1/4 cup 36g / 1.3ozSeasoned dry bread crumbs
2 tablespoons 30mlMadeira wine
1 tablespoon 15mlChopped fresh chives
1/4 teaspoon 1.3mlSalt
1   Egg - beaten
1 tablespoon 15mlCold water

Recipe Instructions

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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