Beef Tenderloin En Croute

Heat oven to 425. Place meat on rack on baking pan. Roast 45-50 minutes or until meat reaches 135 degrees. Remove from oven and cool for 30 minutes in fridge.

Thaw puff pastry sheets. In large skillet cook and stir mushrooms in butter for about 10 minutes. Add cream cheese, bread crumbs, Madeira, scallions, garlic and salt. Mix well. Cool.

On lightly floured surface overlap pastry sheets 1/2 inch to form a big 14×12 inch rectangle; press edges firmly together to seal. Trim length of pastry 2 1/2 inches longer than length of meat. Place meat in center of pastry. Spread mushroom mixture over top and sides of meat. Fold pastry over meat and press edges over to seal. If you are feeling creative feel free to make some pretty decoration on top with the excess puff pastry. Brush pastry with combined egg and water. Place meat in a greased pan.

Bake 20-25 minutes or until pastry is golden brown. Let stand about 10 minutes before slicing. Eat and enjoy and know that you may eat more than you expected and fall into a deep deep food coma.

I’m not going to lie…the first time you make this it seems a bit complicated, but once you get your timing down this meal is a piece of cake. Promise.

I usually make this meal with beef tenderloin for special occasions like birthdays, New Years dinner etc, but for everyday I’ll substitute a pork loin for the beef tenderloin. Either way it’s divine!