Ingredients
Scale
- 2 lb beef tenderloin, center-cut
- 2 sheets puff pastry, thawed
- 8 oz mushroom duxelles
- 1 tbsp Dijon mustard
- 1 egg, beaten
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Season beef with salt and pepper, then sear in olive oil until browned on all sides. Cool slightly.
- Brush beef with Dijon mustard and spread mushroom duxelles evenly over the surface.
- Wrap the beef tightly in puff pastry, sealing the edges. Brush with beaten egg.
- Bake in preheated oven at 400°F (200°C) for 35-40 minutes until golden brown.
- Let rest for 10 minutes, then slice and garnish with fresh thyme. Serve hot.
Notes
- Ensure the beef is completely cooled before wrapping to prevent sogginess.
- You can prepare the mushroom duxelles a day ahead for convenience.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Method: Baking, Searing
- Cuisine: French
- Diet: Gluten, Paleo (without puff pastry)
Nutrition
- Serving Size: 1 slice
- Calories: 620 Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg