-
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!
