Beef Tenderloin En Croute

• 1 (3 to 4 lb.) beef tenderloin
• 1/2 lb. mushrooms, finely chopped
• 2 Tbsp. Parkay margarine
• 1 (8 oz.) container Philadelphia Brand soft cream cheese with herb and garlic
• 1/4 c. seasoned dry bread crumbs
• 2 Tbsp. Madeira wine
• 1 Tbsp. chopped fresh chives
• 1/4 tsp. salt
• 1 (17 1/4 oz.) pkg. frozen ready-to-bake puff pastry sheets
• 1 egg, beaten
• 1 Tbsp. cold water

1. Preheat oven to 425u0b0.
2. Tie meat with string at 1-inch intervals, if necessary.
3. Place meat on rack to baking pan.
4. Roast 45 to 50 minutes or until meat thermometer registers 135u0b0.
5. Remove from oven.
6. Cool 30 minutes in refrigerator.
7. Remove string.
8. Saute mushrooms in margarine in large skillet 10 minutes or until liquid evaporates, stirring occasionally.
9. Add cream cheese, bread crumbs, wine, chives and salt; mix well.
10. Cool.

beef tenderloin, mushrooms, parkay margarine, cream cheese, bread crumbs, madeira wine, fresh chives, salt, frozen ready, egg, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191428 (may not work)