Ingredients
- 1 pound beef tenderloin
- 1 cup mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Olive oil, for cooking
- Fresh thyme, for garnish (optional)
Equipment Needed
- Frying pan
- Rolling pin
- Sharp knife
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions
First, I start by searing the beef tenderloin in a frying pan over medium-high heat. I like to season it generously with salt and pepper before placing it in the pan. Searing it on all sides for about 2-3 minutes creates a beautiful crust and locks in those juicy flavors. Once it’s done, I set the beef aside to cool before moving on to the mushrooms. It’s amazing how the kitchen fills with a mouthwatering aroma during this process! (See the next page below to continue steps…)