Beef Tenderloin En Croute

READY IN: 1hr 40mins
Recipe by CARLYSSA

This recipe came from a cookbook received as a Christmas gift. This is a great "special occasion" dish. It was well received and consumed heartily.

Top Review by Tamaretta

I needed an "impress the guests" recipe so I tried this one from the Brand Name Cookbook. The meat was done perfectly but we found the cheese/mushroom mixture very salty (and I did not add the additional 1/4 tsp salt). The mixture was very tasty however and went well with the steak. Also the bottom of the crust was soggy. If I make this again, I will use less flavored cream cheese in hopes of reducing the saltiness and bake it on a rack so the bottom will get crispy also. Thanks for posting!

Ingredients Nutrition


  1. Heat oven to 425 degrees.
  2. Tie meat w/ string@ 1" intervals, if needed.
  3. Place meat on rack in baking pan.
  4. Roast 45-50 min.
  5. or until meat thermometer registers 135 degrees.
  6. Remove from oven.
  7. Cool 30 min.
  8. in refrigerator.
  9. Remove string.
  10. Thaw puff pastry sheets according to package directions.
  11. Cook and stir mushrooms in margarine in large skillet 10 minutes or until liquid evaporates.
  12. Add cream cheese, bread crumbs, wine, chives and salt; mix well.
  13. Chill.
  14. On lightly floured surface, overlap pastry sheets 1/2" to form 14x12 inch rectangle; press edges firmly together to seal.
  15. Trim length of pastry 2 1/2" longer than length of meat.
  16. Spread mushroom mixture over top and sides of meat.
  17. Place meat in center of pastry.
  18. Fold pastry over meat; press edges together to seal.
  19. Decorate top with pastry trimmings, if desired.
  20. Brush pastry w/combined egg and water.
  21. Place meat in greased 15x10x1 inch jelly roll pan.
  22. Bake 20-25 minutes or until pastry is golden brown.
  23. Let stand 10 minutes before slicing.

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