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| This is truely one 'Divine Bovine' recipe. EVERYONE who has had it was NUTZ about it! Definately a winner. |
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| 1 3-5 lbs |
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beef tenderloin |
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| 2-3 T |
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olive oil |
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| 1 8-oz pkg |
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assorted wild mushrooms, chopped |
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| 1 large |
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onion, chopped |
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| 3 Tbs |
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butter |
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| 4 |
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cloves garlic, peeled and chopped |
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| 1 Tbs |
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fresh thyme |
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| 1/2 cup |
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Madeira wine |
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| 17.3 oz |
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frozen puff pastry, thawed and room temp |
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| 1 |
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egg, beaten |
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| 1 |
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1-gallon size Ziploc bag |
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| Marinade |
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| 2 cups |
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Madeira wine |
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| 1/3 cup |
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olive oil |
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| 2 Tbs |
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fresh thyme |
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| 2 Tbs |
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garlic powder |
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| 1 Tbs |
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onion powder |
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| 1 tsp |
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black pepper |
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| 1 tsp |
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salt |
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| Marinade over night: |
| 1 |
Mix marinade. Prick tenderloin all over with deep fork and rub extra garlic salt and onion powder and pepper into the holes. Then put beef tenderloin and marinade in Ziploc baggy and let rest over night. |
| Next day: |
| 1 |
Heat oven to 400°F. Put some olive oil into heavy skillet, to cover bottom so meat wont stick. Over medium heat sear beef until nice and brown being careful NOT TO burn, or char. Set temp to low and rub meat into the glaze when it begins to sweat, to even out the color. Set meat aside, and in same skillet on medium heat, cook chopped mushrooms, onions and butter till just tender, add garlic butter and thyme, cook 1 minute more to warm thru. Add Madeira wine and cook till all the color is off bottom of pan. Reduce liquid by half, stirring constantly. Roll 1 pastry sheet out to 9' x 12' rectangle. Spread with mushroom mixture, leaving 1" border. Top with beef. Wrap beef with pastry, sealing ends with egg. Place seam side down on baking sheet. Cut slits. Brush with remaining egg. Add sage if desired. Cut remaining pastry into strips and use to decorate beef: brush with remaining egg. Bake 25 - 30 minutes or until meat thermometer reads 140°-150° F for medium rare to medium. Let sit 15 minutes before serving. |
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| Recipe Source |
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Source: Paula ARG Kernachan
I can not begin to say how wonderful this is... I don't always roll out the pastry... sometimes I just tear the first sheet along the lines it has into 4 pieces and put one on the bottom laying beef on top then put one on top and the remaining two lengthwise on each side then sealing it with egg. This is FAST if your running short on time. Then I tear up the remaining pastry in polygon and trapezoid shapes and paste all over in random patterns. (photo included)
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