Beef Tenderloin En Croute1 beef tenderloin (3 to 4 pounds)1. Tie meat with string at 1-inch intervals and place meat on rack in baking pan. Roast 45 to 50 minutes. Remove and cool 30 minutes. Remove string. 2. Thaw puff pastry sheets. 3. Cook and stir mushrooms in margarine in large skillet for 10 minutes. 4. Add cream cheese, bread crumbs, wine, chives and salt. Mix and cool. 5. On lightly floured surface, overlap pastry sheets to form 12-by-14-inch rectangle. Trim pastry 2 1/2-inches longer than meat. 6. Spread mushroom mixture over top and sides of meat. Place meat in center of pastry. 7. Fold pastry over meat; brush pastry with egg and water. Place meat in greased 15-by-10-inch jelly roll pan. Bake at 425 degrees for 20 to 25 minutes. Shirley Bowers-Donak, 200 Butterfly Lane, Hermitage |
