Ingredients
Scale
- 1.5 lb beef tenderloin, center-cut
- 2 tbsp olive oil
- 8 oz mushrooms, finely chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup shallots, minced
- 1 tbsp Dijon mustard
- Sheet of puff pastry (about 14×14 inches)
- 1 egg, beaten
- Fresh thyme sprigs
Instructions
- Sear the beef in hot olive oil until browned on all sides; let cool. Brush with Dijon mustard.
- Cook mushrooms, shallots, garlic, and thyme in butter until moisture evaporates; allow to cool.
- Spread mushroom mixture on the cooled beef, wrap it tightly in plastic wrap, and chill.
- Roll out puff pastry, place beef in center, and fold to enclose completely. Brush with egg wash.
- Bake at 400°F (200°C) for 25-30 minutes until golden brown. Rest before slicing.
Notes
- Ensure beef is properly cooled before wrapping to prevent soggy pastry.
- Use a meat thermometer for perfect doneness.
Nutrition
- Serving Size: 1 slice
- Calories: 650 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg