This recipe is also served with a brown sauce. Find the recipe for this in The Unofficial Mad Men Cookbook.
- 1 sheet Puff Pastry (you could make your own or use Pepperidge Farms)
- 1 3-pound beef tenderloin OR 1 3-pound bottom roast
- 2 tablespoons butter, softened
- 1 teaspoon salt
- 1/3 teaspoon ground pepper
- 1 egg with 1 tablespoon water for egg wash
- 1 pound fresh mushroom, finely chopped
- 1/2 cop chopped onion
- 1/2 cup sherry or red wine
- 1/4 cup butter
- 1/4 cup parsley, chopped
- 1/2 pound pate (won’t be used in mushroom filling but applied to beef before covering with mushrooms)
- Preheat oven to 425 degrees.
- Rub filet/roast with butter and seasoning.
- Place on a rack in shallow pan and bake for 20 minutes.
- Remove filet to cooling rack and let stand still until cool, about 30 minutes. Pat with paper towel.
- To make mushroom filling (duxelles), combine all ingredients except pate in small skillet and cook until onion is tender and all liquid is absorbed.
- Roll pastry onto aluminium foil into 18×12-inch rectangle. Plate filet top down int he middle. Spread pate in a thin layer all over the beef. Then layer mushroom filling leaving a small margin around the sides.
- Draw the long sides up to overlap on the bottom of the filet. Brush with egg wash to seal and brush egg wash over top and sides of pastry.
- Reduce oven to 400 degrees. Using foil transfer the beef and place pastry seam side down on baking sheet. Remove foil and bake for 30 minutes until golden brown with a medium rare temperature for the meat.
- Allow to cool for 15 minutes and then serve.