Beef Tenderloin “en croute”

Yum

Beef Tenderloin “en croute”

Ingredients

• 1kg (2.2 lbs) tenderloin (no strings attached!)
• 1 foie gras mousse
• 500 g puff pastry (if you are lucky enough to be in Calgary, simply pick it up frozen from Pascal’s)
• 1 egg
• 40g butter (3 Tbsp)
• Salt & Pepper

Directions

1. Pre-heat your gas or electric oven to 450 F (230C). Place the beef tenderloin in your roasting tray, dot with butter.
2. Place the beef in the oven for about 10 minutes, until half-cooked.
3. Remove the tenderloin from the oven, season with salt & pepper and leave to rest until lukewarm. Make sure you save all the delicious caramelized juices from the roasting tray!
4. Coat the tenderloin with the foie gras mousse.
5. Roll out the puff pastry, and place it on the lightly-oiled baking tray.
6. Gently place the tenderloin on the puff pastry, and wrap it up. Avoid pinching the meat.
7. Cut off the excess pastry and use it to decorate to your liking. Smear the egg yolk over the wrap.
8. Place the wrap in your oven at 440F (220C) for 15 minutes.
9. Serve with your favorite side dish, enjoy!

Notes