Prep Time::30 mins
Cook Time::40 mins
Total Time:: 1 hr 10 mins
Servings::8
Ingredients
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2 ½ pounds beef tenderloin
4 tablespoons butter, softened, divided
2 tablespoons butter
1 onion, chopped
½ cup sliced fresh mushrooms
2 ounces liver paté
salt and pepper to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1 large egg yolk, beaten
1 (10.5 ounce) can beef broth
2 tablespoons red wine
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.
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Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.
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Increase oven temperature to 450 degrees F (230 degrees C).
Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
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Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.
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Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
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Fold up and seal all the edges, making sure the seams are not too thick. Place beef in a 9×13-inch baking dish, cut a few slits in the top of dough, and brush with egg yolk.
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Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.
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Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.
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Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS