1 2 1/2-lb. beef tenderloin (filet mignon)
freshly ground pepper to taste
1 sheet frozen puff pastry
1 large egg, beaten with 1 T. water
2 tsp. olive oil
2 C. finely chopped mushrooms
3 shallots, finely minced
1 clove garlic, minced
1/4 C. chopped flat-leaf parsley
1/2 tsp. crushed dried thyme
decorative pastry cut-outs from 2nd pastry sheet for garnish (optional)
sprigs of fresh herbs for garnish (optional)

Preheat oven to 425°F. Season tenderloin with pepper and place in a lightly greased roasting pan. Roast for 30 minutes, or until an instant meat thermometer readers 130°F. Cover tenderloin with foil and refrigerate for 1 hour. Thaw puff pastry at room temperature for 30 minutes. Reheat oven to 425°F. Beat egg with water and set aside. Meanwhile, heat oil in a heavy skillet over medium-high heat. Add mushrooms, shallots, and garlic. Cook, stirring occasionally, until vegetables are wilted and all liquid has been absorbed. Stir in parsley and thyme. Set aside. Unfold the pastry sheet and place on a lightly floured work surface. Roll out to a rectangle, 4 inches longer and 6 inches wider than the tenderloin. Brush the pastry sheet with some of the egg mixture. Spoon mushroom mixture onto the pastry to within 1 inch of the edges. Place the tenderloin in the center of the mushroom mixture. Fold the pastry over the meat, sealing the ends and edges. Place seam-side down on a heavy baking sheet. If desired, decorate the pastry with small pastry cut-outs, using the remaining egg mixture as your “glue.” Bake 25 minutes, until pastry is golden, and the meat thermometer reads 140°F. Transfer tenderloin to a serving platter and garnish with fresh herbs (if using). Let stand for 5 minutes before carving into slices.

Yield: 10 servings
Calories: 320
Fat: 16g
Fiber: 2g