Servings: 8Β Β Β Prep time: 30 mins.Β Β Cook time: 40 mins.Β Β Total time: 1 hr and 10 mins.Β
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Ingredients:
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2 Β½ pounds beef tenderloin
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4 tablespoons butter, softened, divided
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2 tablespoons butter
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1 onion, chopped
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Β½ cup sliced fresh mushrooms
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2 ounces liver pate
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salt and pepper to taste
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1 (17.5 ounce) package frozen puff pastry, thawed
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1 large egg yolk, beaten
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1 (10.5 ounce) can beef broth
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2 tablespoons red wine
Preparation:
1.Β Preheat the oven to 425 degrees F
2.Β Place beef tenderloin in a small baking dish. Spread 2 tablespoons softened butter over beef.
ο»Ώ3.Β Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan; allow to cool completely. Reserve pan juices.
4.Β Increase oven temperature to 450 degrees F
ο»Ώ5.Β Melt 2 tablespoons butter in a skillet over medium heat. SautΓ© onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
ο»Ώ6.Β Mix together patΓ© and 2 tablespoons softened butter in a bowl; season with salt and pepper. Spread patΓ© mixture over beef. Top with onion and mushroom mixture.
ο»Ώ7.Β Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center. Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.
ο»Ώ8.Β Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. Set aside and keep warm.
ο»Ώ9.Β Place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, 10 to 15 minutes. Strain and serve with beef.
