Ingredients
Scale
- 2 pounds beef tenderloin
- 8 ounces mushrooms, finely chopped
- 4 ounces pâté (such as foie gras)
- 1 sheet of puff pastry
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the beef with salt and pepper, then sear in a hot pan with olive oil until browned on all sides.
- Remove the beef and let it cool, then spread Dijon mustard over the surface.
- In the same pan, sauté onions, garlic, and mushrooms until moisture evaporates. Let cool.
- Lay out puff pastry and layer with the mushroom mixture. Place the beef on top and wrap the pastry around it.
- Brush the pastry with the beaten egg and make a few slits for steam to escape.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Let rest for 10 minutes before slicing and serving.
Notes
- For a deeper flavor, marinate the beef overnight.
- Serve with a red wine reduction sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 2g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg