Tenderloin In Puff Pastry – a delicious recipe with beef tenderloin, canola oil, mushrooms, green onions, butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large skillet, brown steaks in oil on both sides. Place a wire rack on a
2
. Transfer steaks to wire rack; refrigerate for 1 hour. In the same skillet, saute mushrooms and onions in butter until tender; drain. Stir in the salt and pepper.
3
On a lightly floured surface, roll pastry into a 13-in. square. Cut into 4 squares. Place one steak in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry.
4
Bring up corners to center and tuck in edges; press to seal. Place on a parchment-lined
5
. Cover and refrigerate for 1 hour or overnight.
6
Bake, uncovered, at 400u00b0 for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0).
494
kcal
Calories
36
g
Fat
11
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 beef tenderloin steaks (1-3/4 inches thick and 5 ounces each), 1 tablespoon canola oil, 1/2 pound sliced fresh mushrooms, 4 green onions, chopped, and more.
Yes, Tenderloin In Puff Pastry 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.
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