Instructions:
Prepare the Beef:
Season the beef tenderloin with salt and black pepper.
Heat olive oil in a skillet over medium-high heat, then sear the beef on all sides until browned. Remove from the pan and let it cool.
Prepare the Mushroom Duxelles:
In the same skillet, add chopped mushrooms, garlic, and thyme. Cook until the mushrooms release their moisture and turn golden brown. Remove excess liquid.
Blend the mushroom mixture into a coarse paste, known as mushroom duxelles.
Coat the Beef:
Brush the cooled beef with Dijon mustard. Optionally, spread a layer of pâté over the beef.
Wrap in Mushroom Duxelles:
Spread a layer of mushroom duxelles over the beef.
Roll in Puff Pastry:
Roll out the puff pastry on a floured surface. Place the beef in the center and wrap it with the puff pastry, sealing the edges.
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My grandma used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever!
I tried them all! Now I defrost the freezer in just 5 minutes, here’s how I do it!