| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Beef, A-faire | 1 | Servings | |
INGREDIENTS
| 1 | Beef tenderloin | |
| 3 | tb | Butter |
| Salt and pepper | ||
| Minced garlic to taste | ||
| 2 | pk | Crescent rolls |
| 1 | Egg white; beaten | |
| Duxelles | ||
| 1/2 | lb | Chopped mushrooms |
| 2 | tb | Butter |
| 1 | tb | Canola oil |
| 1/4 | c | Minced onion |
| 1/4 | c | Sherry |
INSTRUCTIONS
Season meat, turn thin tail under beef and tie with a string. Place butter in pan and roast meat at 425 degrees for about 40 mins. Put mushrooms in a dish towel, a few at a time and squeeze out the moisture. In a skillet heat the butter and oil. Saute onions. Add mushrooms and sherry. Cook until dry. Season with salt and pepper. Remove beef from oven and cool. Open rolls but do not open into triangles. On a lightly floured sheet of wax paper arrange dough pieces to form a rectangle. Pinch perforations together to make 1 piece of dough. Place Duxelles on the dough. Place beef top side down on the dough. Bring edges together down the center of the beef. Brush edges of the dough egg white and pinch to make a smooth seam. Place seam side down in a shallow pan or cookie sheet. With any remaing doug cut flowers and leaves. Moisten with egg white and arrange on top of dough. Brush entire surface with the egg white. Bake at 400 degrees for about 25 mins. or until golden. Source Jean Hopkins-Mom Formatted for Mastercook by Carol [email protected] Recipe by: Jean Hopkins-Mom Posted to MC-Recipe Digest by Gilles Bureau <[email protected]> on Feb 3, 1998
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