Beef Tenderloin En Croute
A luxurious beef tenderloin en croute features tender meat wrapped in flaky puff pastry, filled with mushroom and herb mixture, perfect for special occasions or elegant dinners.
Ingredients
- 3 to 4 lb. beef tenderloin ⓘ
- 1/2 lb. mushrooms, finely chopped ⓘ
- 2 Tbsp. Parkay margarine ⓘ
- 8 oz. Philadelphia Brand soft cream cheese with herb and garlic
- 1/4 cup seasoned dry bread crumbs ⓘ
- 2 Tbsp. Madeira wine ⓘ
- 1 Tbsp. chopped fresh chives
- 1/4 tsp. salt ⓘ
- 17 1/4 oz. frozen ready-to-bake puff pastry sheets ⓘ
- 1 egg, beaten ⓘ
- 1 Tbsp. cold water ⓘ
Instructions
- Preheat oven to 425°F.
- Tie the beef tenderloin with string at 1-inch intervals, if necessary.
- Place the meat on a rack in a baking pan.
- Roast for 45 to 50 minutes or until a meat thermometer registers 135°F.
- Remove from oven and let cool for 30 minutes in the refrigerator.
- Remove the string from the meat.
- Sauté the chopped mushrooms in margarine in a large skillet for 10 minutes or until liquid evaporates, stirring occasionally.
- Add cream cheese, bread crumbs, Madeira wine, chopped chives, and salt; mix well.
- Allow the mixture to cool.
- Roll out the puff pastry sheets on a lightly floured surface.
- Spread the cooled mushroom and cheese mixture over the pastry.
- Wrap the pastry around the cooled beef tenderloin, sealing edges.
- Brush the pastry with beaten egg mixed with cold water.
- Bake in the preheated oven until golden brown, about 25-30 minutes.
- Let rest for a few minutes before slicing and serving.
Tips & Substitutions
For a more flavorful filling, consider adding a splash of Worcestershire sauce or a pinch of crushed red pepper flakes. If you don't have Madeira wine, dry sherry can be a great substitute. Ensure the beef is well-seasoned before roasting, and don't skip chilling it in the refrigerator after roasting; this helps firm it up for easier handling.
Serving Suggestions
Serve the Beef Tenderloin En Croute with a side of roasted vegetables or a fresh green salad for a balanced meal. A rich red wine, such as Cabernet Sauvignon, pairs beautifully with this dish. For added flavor, consider serving with a dollop of horseradish cream or a side of your favorite sauce, enhancing the overall dining experience.
Storage & Reheating
Leftover Beef Tenderloin En Croute can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through without losing the pastry's crispiness. Avoid microwaving as it may make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Tenderloin En Croute contains roughly 497 calories, with 21g protein, 77g carbohydrates, and 13g fat. It is an excellent source of protein (43% of the Daily Value), dietary fiber (34% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1159mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the beef and mushroom filling a day in advance. Assemble the pastry with the filling just before baking to ensure the pastry remains flaky. If you need to prep ahead, roll the pastry around the beef and freeze it, then bake directly from frozen, adding a few extra minutes to the cooking time.
What should I serve with Beef Tenderloin En Croute?
This dish pairs well with a variety of sides. Consider serving it alongside garlic mashed potatoes, roasted asparagus, or a light salad. For a more gourmet touch, try a mushroom risotto or creamy polenta to complement the flavors of the tender beef.
How can I tell when the beef is cooked to the right temperature?
Using a meat thermometer is the best way to ensure your beef tenderloin is cooked perfectly. For medium-rare, aim for an internal temperature of 135°F. Remember that the beef will continue to cook slightly while resting, so it's best to remove it from the oven when it reaches this temperature.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).