Beef tenderloin, onions, and mushrooms all baked into a flaky pastry. Garnish with toasted sesame seeds for extra zest.
Servings: 10 | Prep Time: 1 hour 15 minutes | Cook Time: 1 hours
Total Time: 2 hours 15 minutes
Ingredients:
2½ lb Center Cut Beef Tenderloins
½ tsp Freshly Ground Black Pepper
1 Cage-free Egg
1 Tbsp Water
1 Tbsp Butter
2 cups Cremini Mushrooms, chopped
½ cup Yellow Onion, chopped
2 Tbsp Flour
½(17.3 Ounce) Package Puff Pastry
Directions:
- Preheat oven to 425 degrees F.
- Season beef with salt and ground pepper. Transfer beef to a roasting pan and roast for 30 minutes or until internal temperature reads 130 degrees F. Cover beef and refrigerate for 1 hour.
- In a small bowl, beat egg and water. In a medium skillet, melt butter over medium-high heat. Stir in mushrooms and onion. Cook until mushrooms soften.
- Roll out puff pastry on a floured working surface. Form pastry into a rectangular shape that's 4 inches longer and 6 inches wider than beef tenderloins. Coat pastry in egg mixture and top with cooked mushroom mixture. Add beef to the very center of the pastry. Fold over pastry making sure beef is sealed.
- Transfer pastry to a baking sheet. Brush pastry with egg mixture once more and bake for 25 minutes or until golden. Beef should reach 140 degrees F before serving.
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