Beef Tenderloin En Croute Recipe

• 1 (3 to 4 lb.) beef tenderloin
• 1/2 pound mushrooms finely minced
• 2 tbsp. butter
• 1 (8 ounce.) container Philadelphia Brand Soft Cream Cheese with Herb & Garlic (or possibly with Chives)
• 1/4 c. seasoned dry bread crumbs
• 2 tbsp. Madeira wine
• 1 tbsp. fresh chives, minced
• 1/4 teaspoon salt
• 1 (17 1/4 ounce.) pkg. frzn ready-to-bake puff pastry sheets
• 1 egg, beaten
• 1 tbsp. cool water

1. Preheat oven to 425 degrees.
2. Tie meat with string at 1 inch intervals, if necessary.
3. Place meat on rack in baking pan.
4. Roast 50 to 55 min or possibly till meat thermometer registers 145 degrees.
5. (For more rare meat, roasting time should be 45 to 50 min.)
6. Remove from oven; cold 30 min in refrigerator.
7. Remove string.
8. Saute/fry mushrooms in butter in large skillet 10 min or possibly till liquid evaporates, stirring occasionally.
9. Add in cream cheese, bread crumbs, wine, chives, and salt; mix well.
10. Cold.
11. Thaw puff pastry sheets according to package directions.
12. On lightly floured surface, overlap pastry sheets 1/2 inch to create 14 x 12 inch rectangle; press edges firmly together to seal.
13. 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.
14. Spread mushroom mix over top and sides of meat.
15. Place pastry over meat; press under meat to seal pastry.
16. Decorate top with pastry trimmings in lattice design, if you like.
17. Brush pastry with combined egg and water.
18. Place meat in greased 15 x 10 x 1 inch jelly roll pan.
19. Bake 20 to 25 min or possibly till pastry is golden.
20. Let stand 10 min before slicing.
21. 8 to 10 servings.

beef tenderloin, mushrooms, butter, cream cheese, bread crumbs, madeira wine, fresh chives, salt, frzn ready, egg, water

Taken from cookeatshare.com/recipes/beef-tenderloin-en-croute-24889 (may not work)