- 4 lb whole beef tendrloin
- 2 T soft butter
- 2 T brandy
- salt & pepper
- 1 lb fresh mushrooms
- 2 t lemon juice
- 4 T butter
- 1/2 Cup finely chopped scallions
- 1/2 Cup dry sherry
- 1/2 Cup minced parsley
- salt & pepper to taste
- 2 lb puff pastry
- 1egg beaten
- 1 T water
Preheat oven to 425F.Tie heavy string at several point around tenderloin to maintain its shape while baking.Place on rack fat side up.Mix 2 T soft butter with brandy and spread over to and side.sprinkle with salt and pepper.Bake 20 minutes.
Remove meat and let cool on a rack.Let stand until barely warm to the touch.about 30 minutes.Remove string and pat dry with paper towel.Trim away any thick fat.
DUXELLES
Finely chop mushrooms and sprinkle with lemon juice. In a skillet melt remaining 4 T butter and add mushrooms, scallions, sherry and parseley. Cook stirring untill onion is tender and all liquid is absorbed.
ASSEMBLING
On a pastry cloth or lightly floured board, roll out down into a rectangle about 3/8 inch thick.Spread duxelles pressing in firmly. Leave and inch margin on all sides. Place meat top side down in midheedle of pastry.Wrap it around the meat and seal seams and ends securely, moistening edges with water if necessary.Place on a ungreased baking sheet seam side down.
Rool out left over pastry and cut out small design.Wrap in film and refrigerate untill an hour before baking.
FINAL BAKING
Let it stand at room temperature 1 hour before baking
Pre heat oven to 400°F (205 C) .Mix beaten egg and water and brush all over.,Bake for 30-35 minutes or untill pastry is golden brown.Let stand 15 minutes.
Carve 3/4 inch slices.
Serves 8-10
