Instructions:
Prepare the Beef:
Season the beef tenderloin with salt and black pepper.
Heat olive oil in a skillet over medium-high heat, then sear the beef on all sides until browned. Remove from the pan and let it cool.
Prepare the Mushroom Duxelles:
In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and turn golden brown. Remove excess liquid.
Blend the mushroom mixture into a coarse paste, known as mushroom duxelles.
Coat the Beef:
Brush the cooled beef with Dijon mustard. Optionally, spread a layer of pâté over the beef.
Wrap in Mushroom Duxelles:
Spread a layer of mushroom duxelles over the beef.
Roll in Puff Pastry:
Roll out the puff pastry on a floured surface. Place the beef in the center and wrap it with the puff pastry, sealing the edges.
Made this last night for the fam and we scraped the casserole got emptied out!
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Sally Field is now 77 – try not to smile when you see her today
This is a favorite for weeknight meals with my husband and a crowd-pleaser at our parties
