A fillet mignon cooked inside of a puff pastry shell with mushrooms!
2 1/2 lb Beef, filet mignon, extra lean, raw
1 pinch black pepper (to taste)
1 Pastry, puff, sheet, baked from frozen dough
1 Eggs, large, raw, beaten with 1 tablespoon water
2 tsp olive oil
2 cup fresh mushrooms, finely chopped
3 shallot, medium, finely minced
1 garlic cloves, medium, minced
1/4 cup chopped parsley (flat-leaf)
1/2 tsp ground thyme
1 Pastry, puff, sheet, baked from frozen dough (optional)
1 oz fresh thyme, sprigs (optional, or other herbs)
Preheat oven to 425 degrees F. Season tenderloin with pepper and place in a lightly greased roasting pan.
Roast for 30 minutes, or until an instant meat thermometer reads 130 degrees F. Cover tenderloin with foil and refrigerate for 1 hour.
Thaw puff pastry at room temperature for 30 minutes. Reheat oven to 425 degrees F. Beat egg with water and set aside.
Meanwhile, heat oil in a heavy skillet over medium-high heat. Throw in the mushrooms, shallots, and garlic.
Unfold the pastry sheet and place on a lightly floured work surface. Roll out to a rectangle, 4 inches longer and 6 inches wider than the tenderloin. Brush the pastry sheet with some of the egg mixture. Spoon mushroom mixture onto the pastry to within 1 inch of the edges.
Place the tenderloin in the center of the mushroom mixture. Fold the pastry over the meat, sealing the ends and edges. Place seam-side down on a heavy baking sheet. If desired, decorate the pastry with small pastry cut-outs, using the remaining egg mixture as your “glue.” Bake for 25 minutes, until pastry is golden, and the meat thermometer reads 140 degrees F.
Transfer tenderloin to a serving platter and garnish with fresh herbs (if using). Allow to stand for 5 minutes before carving into slices.