Make this extra-special pastry-wrapped beef tenderloin recipe for a celebratory or romantic dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw pastry according to package directions. Meanwhile, in a large skillet brown steaks, half at a time, in hot oil over medium-high heat for 1 minute on each side. Drain on paper towels. Cool. Stir together pâté, crumbs, parsley, basil, garlic salt, and pepper. Spread 1 tablespoon of pâté mixture on top of each steak.

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  • On lightly floured surface, roll each sheet of puff pastry into an 11-inch square; cut each into four 51/2-inch squares. Place pastry squares on top of steaks; fold under meat. If necessary, trim pastry so only 1/2 inch remains folded under the meat. Reserve any pastry trimmings. If desired, cut small shapes from pastry trimmings; moisten and place on top of bundles.

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  • Place bundles, pastry side up, on a rack in a shallow baking pan. Bake, uncovered, in a preheated 450° oven 12 to 15 minutes or until pastry is brown and meat is medium-rare (140°). If necessary, cover loosely with foil during the last 5 minutes to prevent overbrowning. Let stand 10 minutes before serving.

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  • Meanwhile, prepare sauce. In a medium saucepan cook mushrooms and onion in butter or margarine until tender. Stir in cornstarch. Add wine, water, and bouillon granules. Cook and stir until thickened and bubbly, then cook and stir for 2 minutes more. Serve with meat.

Nutrition Facts

596 calories; 38 g total fat; 8 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 135 mg cholesterol; 607 mg sodium. 532 mg potassium; 26 g carbohydrates; 0 g fiber; 1 g sugar; 35 g protein; 0 RE vitamin a; 340 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 4 mcg vitamin b12; 20 mg calcium; 5 mg iron;

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/13/2018
You might be more accurate to include the duxelles (Finely chopped mushrooms sautéed with butter and garlic) with the pate under the pastry. Adjust the initial searing of each steak just a bit to accommodate the insulating effect of the layer of duxelles, watching the top for browning too early or too much.