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1
salt and pepper tenderloin to taste.
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2
place tenderloin in ziploc bag and pour 1/2 bottle of marinade over refrigerate 2 hours.
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3
unthaw puff pastry on counter.
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4
in a glass measuring bowl put in the mushrooms, onion, butter, tarragon vinegar, wine, tarragon leaves, breadcrumbs, garlic, salt and pepper.
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5
microwave on high for 10 mins stirring every 2 minutes.
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6
1/2 way thru cooking time add blending flour little at a time to thicken(cornstarch can be used as well) continuing to stir remove from microwave.
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7
let sit on counter til very cool.
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8
Remove tenderloin from ziploc bag and sear both sides to a nice brown approx 3 mins per side let cool.
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9
on flour surface roll out puff pastry to size needed to accomodate tenderloin.
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10
when mushroom mixture and tenderloin are cool place meat on puff pastry then mushroom mixture on top fold puff pastry over meat and mixture (burrito style)
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11
brush an egg wash all over puff pastry.
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12
place on baking sheet and put in a 350 degree oven for.
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13
30 - 45 minutes.
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14
I serve this on individual plates that have been heated in 400 degree oven for 10 minutes.
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15
serve with favorite potatoes, (au gratin) steamed asparagus goes with this nicely as well.
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16
enjoy!
