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prep time: 45 minutes, cook time: 25 minutes, serves 4 4 6 oz. beef tenderloins 2 Tbsp. olive oil 1 Tbsp. butter 1 cup button mushrooms, diced fine 2 shallots, diced 3 Tbsp. parsley, chopped fine 4 oz. soft liver pâté 1 package (17 1/4 oz.) frozen puff pastry, thawed 1 egg, beaten 1 Tbsp. cream for egg wash 1. Brush tenderloins with oil. In a large skillet, sear tenderloins over high heat, one minute per side. Transfer tenderloins to a plate and chill for at least 10 minutes in the refrigerator. 2. Sauté mushrooms in 1 tablespoon butter until browned. In small bowl, mix the mushrooms, shallots and parsley. Set aside and chill in refrigerator. 3. Cut each pastry sheet in half crosswise. Roll out each half-sheet on a lightly floured surface into a rectangle large enough to enclose one steak. Center one tenderloin on top of each rectangle. Add a slice of pâté and 1/4 of the mushroom mixture. Dampen the edges of the pastry with egg wash, and fold to enclose the tenderloins. Press edges to seal. 4. Decorate with pastry leaves cut from pastry trimmings. Place on baking sheet and brush with beaten egg. Bake at 425°F for 20 to 25 minutes or until crust is puffed and golden brown. Serve hot. |
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