Ingredients:
1 lg. pkg. fresh mushrooms, sliced
1/2 cup chopped Shallots
1/4 cup sherry
2 Tbsp. Worcestershire sauce
1/4 cup butter
1/4 cup flat leaf parsley, chopped
1 tsp. Garlic powder
4 (4-6 oz) beef tenderloin filets, seasoned with salt & pepper
1 pkg. Puff pastry (1 sheet), thawed Salt and pepper to taste
Directions:
In large skillet, sauté first seven ingredients over medium heat, uncovered, until liquids are absorbed and mixture becomes thick. Allow to cool.
Using one sheet of puff pastry, roll out until big enough to produce 4 rectangles to cover filet. Place 1/4 of cooled mushroom/onion mixture in middle of each puff pastry. Place seasoned filet on top of mushroom and wrap up like a package; sealing all seams. Place seam side down on baking sheet so that the mushroom mixture is on top. The filets can be refrigerated at this point until ready to cook.
Preheat oven to 425 degrees. Allow to reach temperature.Cook25minutes (for 8 oz filet). Remove once puff pastry is golden brown and cooked. Note: Meat should be rare but will continue to cook once removed from oven.
About Layne Prescott
Layne was born in South Carolina to Air Force parents. She lived in the Azores two different times (a total of 6 years) before settling permanently in Arcadia when her father retired. Arcadia is her mother’s home town.She is fifth generation Floridian. Layne married Mike in 1979, moved to Wauchula and had three children.
Layne comes from a long line of great southern cooks, married into a family of great cooks and loves to prepare all kinds of food (regional specialties include guava cobbler, chicken & dumplings, chicken & yellow rice). Her mother had to learn ‘Cajun cooking as her father was from Louisiana, but doesn’t get much chance to cook her childhood favorites because her husband does not like spicy food.
Even though she doesn’t get a chance to vary her menus very often at home, she loves to explore and experiment with new techniques and recipes. However, if a recipe starts out with “day before” or is longer than 2 inches/2 paragraphs long, she skips it and goes on. If she was to summarize her cooking “style” it would be simple southern comfort food.
