INGREDIENTS

INSTRUCTIONS

Trim tenderloin if necessary and pat dry. Halve tenderloin crosswise and
season with salt and pepper. In a large heavy skillet heat oil over
moderately high heat until just smoking and brown beef, 1 piece at a time,
on all sides, about 2 minutes total for each piece of beef, transferring to
a platter.
Make an egg wash by lightly beating egg with water. On a lightly floured
surface with a floured rolling pin roll out pastry into a 19 by 15-inch
rectangle (slightly less than 1/4-inch thick). Cut a 1-inch strip of dough
from a shorter end (leaving an 18 by 15-inch rectangle) and reserve strip.
Arrange rectangle lengthwise on a baking sheet or tray (about 17 1/2 by 12
1/2-inches), letting excess hang over. Spread one third filling lengthwise
down middle of rectangle, forming a 16 by 2-inch strip. Arrange beef pieces
end to end lengthwise on filling and spread remaining filling on top of
beef. Brush edges of dough with some egg wash. Fold up long sides of dough
to enclose beef completely and seal edge. Fold ends of dough over wrapped
beef and seal edges. Invert a large baking sheet onto wrapped beef and
invert beef onto sheet so that pastry is seam side down. Brush crust evenly
with some egg wash. Cut out holly leaves and berries from reserved pastry
strip and arrange on crust, gently pressing to make them adhere. Brush
decorations with some egg wash and with a sharp knife make small steam
vents every 3 inches on top of crest. Chill beef en croute, loosely
covered, at least 1 hour and up to 6.
Preheat oven to 400 degrees. Bake beef en croute in middle of oven 45
minutes, or until pastry is golden brown and a thermometer inserted
diagonally 2 inches into center of beef registers 115 degrees. Let beef
stand on sheet on a rack 25 minutes. Beef will continue to cook as it
stands, reaching 125 degrees (medium rare).
Yield: 16 servings
Notes: Recipe courtesy of Gourmet Magazine
Recipe by: Cooking live Show #9028
Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997

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