Ingredients
Scale
- 2 lb beef tenderloin filet
- 1 sheet puff pastry, thawed
- 8 oz mushrooms, finely chopped
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 egg, beaten
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Season beef with salt and pepper, then sear in hot oil until browned on all sides. Let cool.
- Sauté mushrooms and garlic until moisture evaporates. Let cool.
- Spread Dijon mustard over cooled beef.
- Lay puff pastry on a floured surface, place mushroom duxelles in the center, then top with beef.
- Wrap pastry around beef, seal edges, and brush with beaten egg.
- Transfer to a baking sheet and bake for 25-30 minutes or until golden brown.
Notes
- Ensure beef is cooled before wrapping to prevent sogginess.
- You can prepare the mushroom duxelles ahead of time.
- Use a meat thermometer to check for desired doneness.
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg
