Ingredients:
3 -4 lbs beef tenderloin
1 package frozen ready to bake puff pastry sheets
1/2 lb mushrooms, finely chopped
2 tablespoons margarine
8 ounces cream cheese with garlic and herbs
1/4 cup seasoned dry bread crumbs
2 tablespoons madeira wine
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1 eggs, beaten
1 tablespoon cold water
Directions:
Heat oven to 425 degrees.
Tie meat w/ string@ 1″ intervals, if needed.
Place meat on rack in baking pan.
Roast 45-50 min.
or until meat thermometer registers 135 degrees.
Remove from oven.
Cool 30 min.
in refrigerator.
Remove string.
Thaw puff pastry sheets according to package directions.
Cook and stir mushrooms in margarine in large skillet 10 minutes or until liquid evaporates.
Add cream cheese, bread crumbs, wine, chives and salt; mix well.
Chill.
On lightly floured surface, overlap pastry sheets 1/2″ to form 14×12 inch rectangle; press edges firmly together to seal.
Trim length of pastry 2 1/2″ longer than length of meat.
Spread mushroom mixture over top and sides of meat.
Place meat in center of pastry.
Fold pastry over meat; press edges together to seal.
Decorate top with pastry trimmings, if desired.
Brush pastry w/combined egg and water.
Place meat in greased 15x10x1 inch jelly roll pan.
Bake 20-25 minutes or until pastry is golden brown.
Let stand 10 minutes before slicing.
Servings: 8-10
Time preparation: 25 min.
Time total: 100 min.