Ingredients
Scale
- 1 beef tenderloin (about 2 pounds)
- 8 ounces of pâté
- 10 ounces of mushrooms, finely chopped
- 1 sheet of puff pastry
- 2 tablespoons of Dijon mustard
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
- Fresh herbs (like thyme and rosemary) for seasoning
Instructions
- Season the beef tenderloin with salt, pepper, and fresh herbs. Sear in a hot pan with a little oil for 2-3 minutes until browned.
- Add chopped mushrooms to the same pan and cook until moisture evaporates. Mix with pâté and set aside to cool.
- Roll out puff pastry, spread mushroom and pâté mixture, place seared beef in the center, drizzle with Dijon mustard, and wrap the pastry around the beef.
- Preheat the oven to 400°F (200°C), brush pastry with egg wash, cut slits on top, and bake for 25-30 minutes until golden.
Notes
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Serve with roasted vegetables or a side salad.
- Pair with a rich red wine like Cabernet Sauvignon.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg