Ingredients for Beef Tenderloin En Croute
- 1 (2-3 lb) beef tenderloin roast
- 1 (17 1/4 ounce) package frozen puff pastry, thawed
- 1 (8 ounce) package mushrooms, chopped
- 2 tablespoons margarine
- 1 (6 ounce) container cream cheese with garlic and herbs
- 1/2 cup seasoned dry bread crumbs
- 2 tablespoons madeira wine
- 1 tablespoon fresh chives, minced
- Salt, to taste
- 1 egg, beaten
- 1 teaspoon water
- Fresh ground pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Dijon mustard, as needed
- Chopped herbs, as needed
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How to Make Beef Tenderloin En Croute
- Preheat oven to 400°F (200°C).
- Pat the beef tenderloin dry with paper towels and season generously with salt, pepper, garlic powder, and onion powder.
- In a bowl, combine softened butter, Dijon mustard, and chopped herbs. Spread this mixture evenly over the seasoned beef tenderloin.
- Lay out the puff pastry sheet on a lightly floured surface. Place the seasoned beef tenderloin in the center of the pastry.
- Brush the edges of the pastry with egg wash.
- Fold the pastry over the beef tenderloin, ensuring it's completely sealed. Crimp the edges to create a decorative seal.
- Cut several slits in the top of the pastry to allow steam to escape.
- Brush the entire pastry with egg wash for a golden brown finish.
- Place the en croute on a baking sheet and bake for 60-70 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 135°F (57°C) for medium-rare.
- Remove from oven and let rest for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
4g
Fat
100g
Carbs
10g
