- 1 2 1/2-pound beef tenderloin (filet mignon)
- freshly ground pepper (to taste)
- 1 sheet frozen puff pastry
- 1 large egg, beaten with 1 tablespoon water
- 2 teaspoons olive oil
- 2 cups finely chopped mushrooms
- 3 shallots, finely minced
- 1 clove garlic, minced
- ¼ cup chopped flat-leaf parsley
- decorative pastry cut-outs from 2nd pastry sheet for garnish (optional)
- sprigs of fresh herbs for garnish (optional)
- Preheat oven to 425°F. Season tenderloin with pepper and place in a lightly greased roasting pan.
- Roast for 20 minutes, or until an instant meat thermometer readers 130°F. Cover tenderloin with foil and refrigerate for 1 hour.
- Thaw puff pastry at room temperature for 15 minutes.
- Beat egg with water and set aside.
- Meanwhile, heat oil in a heavy skillet over medium-high heat. Add mushrooms, shallots, and garlic. Cook, stirring occasionally, until vegetables are wilted and all liquid has been absorbed.
- Stir in parsley and thyme. Set aside.
- 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 25 minutes at 425°F until pastry is golden and the meat thermometer reads 140°F.
- Transfer tenderloin to a serving platter and garnish with fresh herbs (if using).
- Let stand for 5 minutes before carving into slices.
|Per serving:||320 calories (47% calories from fat), 27 g protein, 16 g total fat (4.9 g saturated fat), 15 g carbohydrates, 2 g dietary fiber, 92 mg cholesterol, 435 mg potassium, 142 mg sodium|
|Diabetic exchanges:||3 lean protein, 1 carbohydrate (bread/starch), 1 1/2 fat|