Beef Tenderloins in Puff Pastry
- 4 (5 ounce) beef tenderloin steaks
- 1 tablespoon canola oil
- 12 lb sliced fresh mushrooms
- 4 green onions, chopped
- 14 cup butter
- 14 teaspoon salt
- 14 teaspoon pepper
- 1 frozen puff pastry sheet, thawed
- 1 egg
- 1 tablespoon water
- In a large skillet, brown steaks in oil on both sides.
- Place a wire rack on a baking sheet, and transfer steaks to a wire rack, and refrigerate for 1 hour.
- After the 1 hour, saute mushrooms, and onions in butter, until tender, drain.
- Stir in the salt and pepper.
- On a lightly floured surface, roll pastry into a 13 inch square, then cut into 4 even squares.
- Place 1 steak in the center of each square., top with mushroom mixture.
- Combine egg, and water, and brush over pastry.
- Bring up corners to center, and tuck in edges, press to seal.
- Place on a parchment paper-lined baking sheet.
- Cover and refrigerate for 1 hour, or overnight.
- Bake uncoveredat 400 degrees for 20-25 minutes or until pastry is golden brown, and meat reaches desired doneness.
beef tenderloin, canola oil, mushrooms, green onions, butter, salt, pepper, pastry sheet, egg, water
Taken from www.food.com/recipe/beef-tenderloins-in-puff-pastry-470023 (may not work)