From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 1 (3- to 4-pound) beef tenderloin

  • 12 ounces fresh mushrooms, finely chopped

  • 2 Tablespoons margarine

  • 8 ounces herb cream cheese, softened

  • 1/4 cup seasoned bread crumbs

  • 2 Tablespoons madeira

  • 1 Tablespoon chopped fresh chives

  • 1/4 teaspoon salt

  • 1 (17-ounce) package frozen puff pastry, thawed

  • 1 egg, beaten

  • 1 Tablespoon cold water


Place the tenderloin on a rack in a baking pan. Bake at 425 degrees for 45 to 50 minutes or until a meat thermometer registers 135 degrees.  Cool in the refrigerator for 30 minutes.

Saute the mushrooms in the margarine in a skillet for 10 minutes or until liquid evaporates, stirring occasionally.  Stir in the cream cheese, bread crumbs, wine, chives and salt.  Let stand until cool.

Overlap the pastry sheets 1/2 inch on a lightly floured surface to form a 12x14-inch rectangle; press edges firmly to seal.  Trim pastry 2-1/2 inches longer than the length of the tenderloin.

Spread the mushroom mixture over the top and sides of the tenderloin.  Place the tenderloin in the center of the pastry. Fold the pastry over the tenderloin; press the edges to seal.  Decorate the top with any pastry trimmings.

Brush the pastry with a mixture of the egg and cold water. Place in a greased 10x15-inch baking pan. Bake for 20 to 25 minutes or until pastry is golden brown.
Let stand for 10 minutes before slicing.

If the tenderloin is in two pieces, overlap the thinner ends and tie with kitchen twine at one-inch intervals.

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