Beef Tenderloin En Croute Recipe

Name: Beef Tenderloin En Croute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Beef Tenderloin; 1 package Frozen Puff Pastry Sheets (16 Ounce Package); 10 ounces, weight Mushrooms, Finely Chopped; 2 Tablespoons Butter; 8 ounces, weight Cream Cheese (herb And Garlic Flavored If You Can Find It); 1/4 cups Seasoned Dry Bread Crumbs; 1/4 cups Madeira Wine (or Sherry); 2 Tablespoons Chopped Scallions; 1 clove Minced Garlic; 1/4 teaspoons Salt; 1 whole Egg, Beaten; 1 Tablespoon Cold Water

Servings: persons

3 pounds Beef Tenderloin
1 package Frozen Puff Pastry Sheets (16 Ounce Package)
10 ounces, weight Mushrooms, Finely Chopped
2 Tablespoons Butter
8 ounces, weight Cream Cheese (herb And Garlic Flavored If You Can Find It)
1/4 cups Seasoned Dry Bread Crumbs
1/4 cups Madeira Wine (or Sherry)
2 Tablespoons Chopped Scallions
1 clove Minced Garlic
1/4 teaspoons Salt
1 whole Egg, Beaten
1 Tablespoon Cold Water

1
Heat oven to 425.
2
Place meat on rack on baking pan.
3
Roast 45-50 minutes or until meat reaches 135 degrees.
4
Remove from oven and cool for 30 minutes in fridge.
5
Thaw puff pastry sheets.
6
In large skillet cook and stir mushrooms in butter for about 10 minutes.
7
Add cream cheese, bread crumbs, Madeira, scallions, garlic and salt.
8
Mix well.
9
Cool.
10
On lightly floured surface overlap pastry sheets 1/2 inch to form a big 14x12 inch rectangle; press edges firmly together to seal.
11
Trim length of pastry 2 1/2 inches longer than length of meat.
12
Place meat in center of pastry.
13
Spread mushroom mixture over top and sides of meat.
14
Fold pastry over meat and press edges over to seal.
15
If you are feeling creative feel free to make some pretty decoration on top with the excess puff pastry.
16
Brush pastry with combined egg and water.
17
Place meat in a greased pan.
18
Bake 20-25 minutes or until pastry is golden brown.
19
Let stand about 10 minutes before slicing.
20
Eat and enjoy and know that you may eat more than you expected and fall into a deep deep food coma.
21
Im 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.
22
Promise.
23
I usually make this meal with beef tenderloin for special occasions like birthdays, New Years dinner etc, but for everyday Ill substitute a pork loin for the beef tenderloin.
24
Either way its divine!

1147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds Beef Tenderloin, 1 package Frozen Puff Pastry Sheets (16 Ounce Package), 10 ounces, weight Mushrooms, Finely Chopped, 2 Tablespoons Butter, and more.

Yes, Beef Tenderloin En Croute falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef Tenderloin En Croute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions