1 small beef tenderloin (about 2 pounds) or individual tenderloin steaks
Salt & pepper
Olive oil
1 shallot, minced
2 cups mushrooms, chopped
½ pound pate
2-3 puff pastry sheets, thawed overnight in the refrigerator
1 egg, beaten
Season the beef with salt & pepper. Heat the olive oil in a sauté pan.
Add the beef and brown on all sides, about 5 minutes.
Transfer to a baking sheet and allow to cool. Refrigerate.
Cook the shallots and mushrooms in the same pan the beef was cooked in.
Sauté until the mushrooms are tender. Cool completely.
Roll the puff pastry on a floured work surface. Cut into squares.
Spread the puff pastry square with some of the pate and mushrooms, leaving a border. Place a piece of beef on top of the pate. Brush the edges of the pastry with egg and seal the edges.
Place on a baking sheet lined with parchment seam-side down. Brush the outside with egg and refrigerate for at least 30 minutes.
Bake in a 450-degree oven for 15 minutes, or until puffed and golden.
Makes about 10
Alternative fillings:
Sautéed mushrooms with Boursin or other flavored cheese
Sautéed mushrooms with Gorgonzola
You can also use Sautéed Salmon, chicken or pork in place of the beef.
