Beef Tenderloin in Pastry Recipe
Ingredients
| 4-pound piece beef tenderloin | ||
| 1/4 cup Burgundy wine | ||
| 1/4 cup garlic-flavored French Dressing, Frozen defrosted or homemade puff pastry | ||
| Pimento | 1 , diced | |
Directions
Trim excess fat from meat.
Set meat on platter.
Combine wine and dressing, and pour over meat.
Marinate in refrigerator 4 hours, turning meat several times.
Thaw cream puff dough according to package directions, about 1 hour before serving time.
Drain meat, saving marinade.
Brush off excess marinade from meat with pastry brush, or pat with paper towel, and place meat in a shallow pan.
If there is a thin end, pin it under with toothpicks to make tenderloin uniformly thick.
Roll pastry out into oblong.
Wrap around meat completely, clamping edges and sealing firmly.
Bake at 450 °F. 40 minutes or until meat thermometer barely registers 140°F.
Decorate top with diced pimento.
Serve on heated platter with Potato Croquettes and garnishes.
Note: One of the elegant diversions of haute cuisine is the introduction in the early courses of a meal of such tender, flaky pastry as tartlets holding richly sauced mushrooms or seafood for hot hors d'oeuvres, or a handsomely decorated wrap for a whole baked ham or a length of the tenderest of all beef, the fillet of tenderloin.
Set meat on platter.
Combine wine and dressing, and pour over meat.
Marinate in refrigerator 4 hours, turning meat several times.
Thaw cream puff dough according to package directions, about 1 hour before serving time.
Drain meat, saving marinade.
Brush off excess marinade from meat with pastry brush, or pat with paper towel, and place meat in a shallow pan.
If there is a thin end, pin it under with toothpicks to make tenderloin uniformly thick.
Roll pastry out into oblong.
Wrap around meat completely, clamping edges and sealing firmly.
Bake at 450 °F. 40 minutes or until meat thermometer barely registers 140°F.
Decorate top with diced pimento.
Serve on heated platter with Potato Croquettes and garnishes.
Note: One of the elegant diversions of haute cuisine is the introduction in the early courses of a meal of such tender, flaky pastry as tartlets holding richly sauced mushrooms or seafood for hot hors d'oeuvres, or a handsomely decorated wrap for a whole baked ham or a length of the tenderest of all beef, the fillet of tenderloin.
Chef
