How to make it

  • Slice beef to 1 ½ “ each (make 4 slices), sprinkle with salt and pepper. In a pan cook beef in olive oil in a high heat for 3 minute each side (for medium rare). Cool completely and pat dry.
  • Saute Shallotte for 2 minutes, add mushrooms, cook for another 3 minutes. Add cooking sherry, salt and pepper to taste. Cook until liquid almost dry. Remove from heat, and let cool.
  • Roll out the puff pastry dough ( 2 sheets in a pkg), cut each sheet in half.
  • Place about 1 tbsp of sautéed mushroom in the center, then add sliced pate on top of it, last place beef on top of pate.
  • Fold up the 4 sides, and seal all the edges, making sure the seams are not too thick. Place beef in cookie sheet seem side down, brush with egg yolk.
  • Bake at 400 degrees F for 14 minutes, or until pastry is golden brown.
  • Serve with Mashed potatoes with Boursin Cheese.
  • Tip:
  • A chef at a 5 stars Chop House told me that a 28 days aged beef is quite pricey and hard to get. Buy a good tenderloin ( don’t even need to be a select grade, choice is good enough). Keep in the refrigerated at 36-37 F for 5 days.
  • My beef ALWAYS turn so tender, melt in your mouth, no sharp knife needed.

Reviews & Comments 4

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  • doubled 8 years ago
    This sounds wonderful. Beef, mushrooms and mashed potatoes are a great (if not nessesary) combination. Thanks. Dan
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    " It was excellent "
    silverlining0814 ate it and said...
    My parents 33 year anniversary is next weekend and I was looking for something speacial make for them, this sounds perfect!! Thanks for sharing!! : )
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  • rosemaryblue 11 years ago
    Thanks for the good information! Love the recipe! :)
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    " It was excellent "
    lor ate it and said...
    This is very similar to how I prepare Beef Wellington. It is always a hit and quite honestly, most people request seconds. You deserve a 5 fork rating ;-) Cheers!!!
    Was this review helpful? Yes Flag

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