by Rhett Morris | Photography by Diana Matthews
2 8-ounce beef tenderloin portions
1 sheet puff pastry
8 ounces of button mushrooms, sliced
12 ounces beef broth
3 tablespoons all-purpose flour
¼ cup diced onion
3 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
Take puff pastry out of freezer to thaw. In a saucepan, add butter mushrooms and onions. Season with salt and pepper, and cook over medium high heat until mushrooms soften. Add flour and cook for 3 more minutes. Add 1 ½ cups of beef broth, and continue to cook until sauce thickens. Set sauce aside.
Heat a pan on high heat until hot. Rub olive oil on beef, and season with salt and pepper. Sear beef for 1 minute on each side. Set beef aside. Preheat oven to 400 degrees. Roll out puff pastry on counter, and cut into four 6-inch pieces. Place beef on puff pastry sheet and top with 2 tablespoons of sauce. Dip your fingers in water, and then lightly moisten the edges of puff pastry. Place other piece of pastry over beef, and pinch to seal all around. Place on sheet pan and cook for 30 minutes until pastry is golden brown. Remove from oven, and top with remaining sauce.
Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef, specializing in Southern gourmet fare with fresh ingredients. He can be reached at 910-695-3663 or firstname.lastname@example.org.