| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Italian | Home3 | 1 | servings |
INGREDIENTS
| 3 | lb | Beef tenderloin roast |
| 2 | c | Chopped walnuts |
| 4 | Cloves garlic | |
| 3 | pk | Frozen chopped spinach – thawed and |
| ; drained | ||
| 2 | c | Parsley |
| 2 | c | Basil leaves |
| 1 | c | Italian bread crumbs |
| 1/4 | c | Honey |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 2 | tb | Olive oil |
| 1 | Sheet thawed puff pastry | |
| 1 | Lightly beaten egg | |
| Salt and pepper |
INSTRUCTIONS
Directions: In a food processor, chop the walnuts until finely ground. Add the garlic, spinach, parsley, basil, bread crumbs, honey, cumin and coriander. Pulse until mixture is smooth. Trim the beef tenderloin of excess fat. Heat the olive oil in a large skillet and brown the tenderloin on all sides. On a lightly floured surface, roll out the pastry dough to a large rectangle about 1/4" thick. Spread half of the filling down the center of the pastry. Place the browned tenderloin on top. Spread the remaining filling on top of the meat. Brush the edges of the dough with the egg wash and fold the dough over the meat. Wrap like a package. Transfer to a cookie sheet and brush with remaining egg wash. Bake at 400 degrees for 45 minutes until pastry is golden. The beef should register 120 degrees on a meat thermometer for medium rare. Let the beef rest for 30 minutes before slicing. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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