1 1/2 beef tenderloins, clean and without the cord
pepper
2 tablespoons unsalted butter
3 tablespoons unsalted butter
2 shallots, large
1/2 kilos button mushrooms, cleaned and finely chopped
1 tablespoon unsalted butter
1 can beef broth
1/2 cups thick cream
1 tablespoon tomato purée
1 teaspoon paprika
rice paper, to make the rolls
egg whites
Preparation
1h
0 mins
Medium
Preheat the oven to 275 degrees Celsius. Tie the fillet and sear it in the two tablespoons of butter, season with salt and pepper, remove it, and let it cool.
Heat 3 tablespoons of butter and add the chopped shallots to sauté.
Then, add the mushrooms, season them, and let the liquid evaporate. Transfer to a plate, let it cool, and place it in the refrigerator.
Roll out the puff pastry and cut it into a rectangle large enough to wrap the entire fillet. Place part of the mushroom mixture and put the fillet on top. Add more mushrooms on top of the fillet and wrap it in the puff pastry.
Flatten the remaining edges of the puff pastry with a rolling pin and brush with egg white (to make them stick). Turn the fillet over to show the smooth side. Decorate with pieces of the leftover puff pastry and attach them with egg white.
Make two small holes in the puff pastry for steam to escape and insert a paper funnel into them.
Place on a buttered baking tray and bake for 30 minutes or until golden at 275 degrees Celsius.
Meanwhile, prepare the sauce. Place 1 tablespoon of butter where we seared the fillet and add 1 chopped shallot to sauté. Add the tomato puree, broth, cream, and paprika, and let it reduce. Remove the fat, strain it, and keep warm.
Serve the meat with the sauce, potatoes, and chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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