Ingredients
4 - 6 oz. portions of trimmed beef tenderloin
2 - tablespoons butter
4 - teaspoons finely chopped shallots
1/2 lb. mushrooms, finely chopped
1 tbls. burgundy wine
2 1/2 oz. pate
frozen puff pastery dough - thawed
1 egg yolk beaten with 1 tsp water
Preparation
Season meat with salt and pepper. In a heavy frypan quickly sear fillets on both sides. Remove from pan and set aside. Turn heat to low; add butter shallots, mushrooms and wine to pan. Cook and stir until all liquid is gone and mixture is very soft. Spead 1 tbls of pate over each fillet; then spread and pat 1/4 cup of mushroom mixture over pate. Carefully wrap each mushroom-topped fillet in pastry, rolling pastry to stretch as needed. Pinch edges to seal. Brush with beaten egg yolk. Bake in a 450 degree oven for 15 minutes.
