Ingredients
Puff pastry thawed or pie crust
2 T butter
2T minced shallots or onion
1 1/2 pounds mushrooms minced or sliced
1 T flour
2 T cream
2 T madeira or port wine
1 T fresh parsley or 1 t dried
1/2 t salt
1/4 tsp pepper
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Melt butter and saute onions and mushrooms. When brown and moisture cooked away, add flour. Lower flame and add rest. Cook 2 minutes to thicken and cool. Bring filet to room temp and rub with soy and worcestershire. Roll out pastry into 16x9" sheet, little longer and just over twice as wide as filet. Place pastry on cookie sheet and refrigerate for 1 hour Preheat oven to 400 degrees Spread 3 T butter or olive oil over filet. Roast 20-30 min depending on how rare you want beef. Cool and reserve juices 45 min before serving Spread mushroom dressing down middle of pastry. Place filet top side down on mushrooms. Fold dough over to enclose meat. Place on cookie sheet or jelly roll sheet so seam is down. Make criss cross design over top. Brush with egg mixed with water. Bake for 400 degrees for 35 minutes. Sauce Blend mushrooms and port Mix cornstarch and water cook broth with juices for 3-5 minutes Combine all and stir until thickened. Serve separately from beef. Mix
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Post oak chunks — the wood behind Central Texas barbecue