Ingredients:
For the Filling:
1 pound trimmed beef tenderloin
Salt and black pepper to taste
2 tablespoons olive oil
1 cup finely chopped mushrooms (cremini or button mushrooms)
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
2 tablespoons Dijon mustard
1/2 cup pâté (optional)
For the Assembly:
1 sheet puff pastry, thawed if frozen
Flour for dusting
1 beaten egg (for egg wash)
Instructions:
Prepare the Beef:
Season the beef tenderloin with salt and black pepper.
Heat olive oil in a skillet over medium-high heat, then sear the beef on all sides until browned. Remove from the pan and let it cool.
Prepare the Mushroom Duxelles:
In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and turn golden brown. Remove excess liquid.
Blend the mushroom mixture into a coarse paste, known as mushroom duxelles.
Coat the Beef:
Continue reading all instructions on the next page
This dish is my hubby’s thirsty trap, he can’t escape the urge to ask for more of it
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The food disappeared in no time – not even a speck was left behind.
