Beef tenderloin wrapped in mushrooms and puff pastry. A classic dinner party centerpiece that's worth the effort.
SHOPPING: Center-cut beef tenderloin, trimmed. All-butter puff pastry.
Ingredients
Scale
Measurement units
- 2 lb Beef tenderloin, center cut
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 1 lb Cremini mushrooms
- 2 piece Shallots, minced
- 1 tbsp Fresh thyme leaves
- 2 tbsp Butter
- 2 tbsp Dijon mustard
- 1 lb Puff pastry sheet
- 1 whole Egg for wash
Ingredients
Scale
Measurement units
- 2 lb Beef tenderloin, center cut
- 1 tsp Kosher salt
- ½ tsp Black pepper
- 2 tbsp Vegetable oil
- 1 lb Cremini mushrooms
- 2 piece Shallots, minced
- 1 tbsp Fresh thyme leaves
- 2 tbsp Butter
- 2 tbsp Dijon mustard
- 1 lb Puff pastry sheet
- 1 whole Egg for wash
Instructions
Make the duxelles
Pulse mushrooms in food processor until fine. Cook with shallots, butter, and thyme over medium heat (325-350°F surface) until completely dry, 15-20 minutes. Season and cool.
Ingredients
- mushrooms (1 lb)
- shallots (2 whole)
- butter (2 tbsp)
- thyme (1 tbsp)
Sear and wrap
Season tenderloin. Sear in hot oil on all sides. Cool. Brush with Dijon. Spread duxelles on plastic wrap, place beef on top, roll tightly. Chill 30 minutes. Wrap in puff pastry, seal edges. Chill 30 minutes more.
Ingredients
- beef (2 lb)
- salt (1 tsp)
- pepper (½ tsp)
- oil (2 tbsp)
- Dijon (2 tbsp)
- pastry (1 lb)
Bake until done
Brush with egg wash. Bake at 425°F until pastry is golden and internal temp is 125°F for medium-rare, about 25-30 minutes.
Equipment
- oven
- instant-read thermometer
Ingredients
- egg (1 whole)
Let rest
Rest 10 minutes before slicing. Cut into thick slices.
Before you cook
Cook notes
- • SHOPPING: Center-cut beef tenderloin, trimmed. All-butter puff pastry.
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