Ingredients
1 beef tenderloin
Ground black pepper (optional)
1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter
2 c. finely chopped mushrooms
1 medium onion
Preparation
Step 1Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.Step 2Beat the egg and water in a small bowl with a fork or whisk.Step 3Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often.Step 4Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.Step 5Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140 degrees F.Step 6Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries.Vitamin A 1%DV, Vitamin C 1%DV, Calcium 1%DV, Iron 34%DV
