-
1
Preheat oven to 350 degrees F, and preheat grill to medium.
-
2
Season beef with salt and pepper and set aside.
-
3
Unfold puff pastry and evenly brush 1 sheet with mustard, covering entire surface.
-
4
Fold over and cut into 4 equal pieces.
-
5
Press the pastry edges with tines of a fork to seal and cut 3 small slits halfway deep in the center of each pastry rectangle to allow steam to escape when it cooks.
-
6
Set pastry rectangles on a baking sheet lined with parchment.
-
7
In a small bowl whisk egg with 1 teaspoon water.
-
8
Brush pastry rectangle with egg wash and bake 25 minutes, until golden and cooked through.
-
9
Brush beef with oil.
-
10
Season with salt and pepper and grill until it's nicely caramelized, turning only once, approximately 3 minutes each side.
-
11
Transfer beef to a sheet pan and place in the preheated oven.
-
12
Roast until medium-rare, another 10 to 12 minutes.
-
13
Remove beef from the oven and place on a cutting board.
-
14
Let meat rest 10 minutes before slicing.
-
15
To serve, place a puff pastry rectangle on each serving plate.
-
16
Drizzle with Sauteed Wild Mushroom Sauce and top with beef slices.
-
17
Heat a saute pan to medium heat.
-
18
Add butter and olive oil.
-
19
Add garlic and thyme leaves and saute for 3 minutes.
-
20
Add mushrooms, salt and pepper, saute until golden and tender, about 10 minutes.
-
21
Cook in batches, if necessary, so that the mushrooms don't steam.
-
22
Return all mushrooms to pan, if working in batches.
-
23
Add heavy cream and mustard and simmer 5 minutes, stirring occasionally.
-
24
Serve immediately.
