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1
Preheat oven to 425 degrees.
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2
Tie meat with string at 1 inch intervals, if necessary.
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3
Place meat on rack in baking pan.
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4
Roast 50 to 55 min or possibly till meat thermometer registers 145 degrees.
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5
(For more rare meat, roasting time should be 45 to 50 min.)
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6
Remove from oven; cold 30 min in refrigerator.
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7
Remove string.
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8
Saute/fry mushrooms in butter in large skillet 10 min or possibly till liquid evaporates, stirring occasionally.
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9
Add in cream cheese, bread crumbs, wine, chives, and salt; mix well.
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10
Cold.
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11
Thaw puff pastry sheets according to package directions.
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12
On lightly floured surface, overlap pastry sheets 1/2 inch to create 14 x 12 inch rectangle; press edges firmly together to seal.
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13
Trim length of pastry length-wise as to have about 4 thin uniform strips of pastry to use in decorating the top of the pastry.
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14
Spread mushroom mix over top and sides of meat.
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15
Place pastry over meat; press under meat to seal pastry.
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16
Decorate top with pastry trimmings in lattice design, if you like.
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17
Brush pastry with combined egg and water.
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18
Place meat in greased 15 x 10 x 1 inch jelly roll pan.
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19
Bake 20 to 25 min or possibly till pastry is golden.
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20
Let stand 10 min before slicing.
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21
8 to 10 servings.
