Ingredients
- Beef Tenderloin 1.5 kg 1 ea
- Salt gm as needed
- Crushed black pepper gm as needed
- veg oil for searing 50 ml
- Mustard Dijon gm 30 gm
- Mushroom Duxelles
- veg oil 50 ml
- Onions 50 gm
- Mushrooms 300 gm
- Garlic 5 gm
- Pate pork or Chicken 75 gm
- Parsley chopped 10 gm
- Egg yolk 1 ea
- Breadcrumbs 50 gm
- Puff pastry frozen 200 gm
- Roasted vegetables
- carrot 50 gm
- scallion 75 gm
- Celeriac 50 gm
- sweet potato 50 gm
- Parsnip 50 gm
- Garlic 20 gm
- Cherry tomato 4 ea
Instructions
method
- clean tenderloin of the silver skin , set aside
- in a pan , add oil , season beef tenderloin and then sear on all sides
- apply mustard when cool .set aside
- for the mushroom duxelle , in a pan add oil sear mushroom whole , till cooked
- remove mushrooms and let it cool, then chop coarsely .
- the mushroom juices to be saved ,
- in the same pan add some oil, and saute onion and garlic till soft , then add mushroom juices and reduce .
- add the rest of the chopped mushroom and cook it till a bit dry.
- then cool and set aside
- when cool add pate , egg yolk ,parsley, breadcrumbs and mix well, season well.
- apply this mixture on the seared beef in an even layer .
- roll puff pastry and wrap the beef in pastry .decorate as needed
- Chill for atleast 1 hour before baking .
- Brush with egg wash
- bake in the oven at 190c for 25 mins and 165c for 20 mins , ( till beef is cooked as desired ,should be medium now)
- rest for 10 minutes and then slice 1-1.5 inch thick
- serve hot with Roasted root vegetables