Seared beef tenderloin wrapped in mushroom duxelles and puff pastry.

Ingredients

• 1 whole tenderloin
• Dijon mustard
• Parsley
• 1 cup sliced mushrooms
• Brandy
• Garlic
• Salt and pepper
• 1 egg

Pastry Crust:

• 1 2/3 cup flour
• 1/2 tsp salt
• 1/3 cup cold water
• 1 stick butter
• Few drops of milk

Steps

1. Saute the tenderloin quickly in oil on high heat until lightly browned on all sides.
2. Saute the sliced mushrooms in oil/butter lightly and put aside.
3. Slice the tenderloins only 2/3 of the way thru, a slice per guest (about 2" thick).
4. Fill in between slices with mushroom and chopped parsley, season with salt/pepper and garlic.
5. Close the tenderloin to its original shape.
6. Brush with brandy and mustard on top. Season all over.
7. Cut butter into flour/salt mixture. Add cold water to make dough. Chill till needed.
8. Wrap with pastry dough that has been rolled to about 1/8" thick.
9. Seal the edges with water and press firmly. Left over dough can be cut and used to decorate top.
10. Preheat oven to 500 degrees. Bake for 5 min, reduce heat to 450 degrees and cook another 10 min.
11. Take out of the oven and brush with egg wash (1 egg beaten with a few drops of milk).
12. Continue baking for 15 min longer this is for medium rare. Leave in 5 minutes longer for more done.
13. Remove from oven and allow to rest at least 5 minutes before slicing.