Brush the beaten egg over the top of the puff pastry.ġ3. Wrap the puff pastry around the beef tenderloin, making sure to seal the edges.ġ2. Place the beef tenderloin on top of the mushroom mixture.ġ1. Spread the mushroom mixture over the puff pastry.ġ0. On a lightly floured surface, roll out the puff pastry to a thickness of 1/4 inch.ĩ. Remove the skillet from the heat and let the mushroom mixture cool.Ĩ. Add the white wine, beef broth, and thyme to the skillet and cook until the liquid has reduced by half, about 5 minutes.ħ. Add the mushrooms, shallots, and garlic and cook until the mushrooms are browned and the liquid has evaporated, about 10 minutes.Ħ. In the same skillet, melt the butter over medium-high heat. Spread the Dijon mustard over the cooled beef tenderloin.ĥ. Add the beef and sear on all sides until browned, about 2 minutes per side. ![]() Season the beef tenderloin with salt and pepper.ģ. 1 tablespoon chopped fresh thyme leavesĢ.
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