Source: Campbell’s Kitchen
Yield: 10 servings
- Beef tenderloin: 2 1/2 Pounds
- Ground black pepper: 2 Pinches
- 17.3-ounce package Pepperidge Farm Puff Pastry Sheets, 1 sheet: 1/2 Each
- Egg: 1 Each
- Water: 1 Tablespoons
- Butter: 1 Tablespoons
- Finely chopped mushrooms: 2 Cups
- Onion, finely chopped: 1 Each
Place beef in lightly greased roasting pan. Season with black pepper, if desired. Roast at 425ºF. for 30 minutes or until meat thermometer reads 130ºF. Cover and refrigerate 1 hour.
Thaw pastry sheet at room temperature 40 minutes. Preheat oven to 425ºF. Mix egg and water.
Heat butter in skillet over medium-high heat. Cook mushrooms and onion until vegetables are tender and liquid is evaporated.
Unfold pastry on lightly floured surface. Roll into rectangle 4″ longer and 6″ wider than beef. Brush with egg mixture. Spoon mushroom mixture onto pastry to within 1″ of edges. Place beef in center of mushroom mixture. Starting at long sides, fold pastry over beef. Fold in ends. Press edges to seal. Place seam-side down on baking sheet. Brush with egg mixture.
Bake for 25 minutes or until golden and thermometer reads 140ºF.