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Beef Tenderloins in Puff Pastry

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“Beef Tenderloins topped with mushroom mixture.”
READY IN:
40mins
SERVES:
4
YIELD:
4 tenderloin pastries
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, brown steaks in oil on both sides.
  2. Place a wire rack on a baking sheet, and transfer steaks to a wire rack, and refrigerate for 1 hour.
  3. After the 1 hour, saute mushrooms, and onions in butter, until tender, drain. Stir in the salt and pepper.
  4. On a lightly floured surface, roll pastry into a 13 inch square, then cut into 4 even squares.
  5. Place 1 steak in the center of each square., top with mushroom mixture.
  6. Combine egg, and water, and brush over pastry.
  7. Bring up corners to center, and tuck in edges, press to seal.
  8. Place on a parchment paper-lined baking sheet.
  9. Cover and refrigerate for 1 hour, or overnight.
  10. Bake uncoveredat 400 degrees for 20-25 minutes or until pastry is golden brown, and meat reaches desired doneness.

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