INGREDIENTS:4 lbs. beef tenderloin, peeled, trimmed
1 tsp. salt
½ tsp. black pepper
12 oz. spinach
8 oz. duxelles*
1 puff pastry sheet (8 x 14 in.)
4 oz. egg wash
20 oz. Madeira or red wine SauceDIRECTIONS:1. Preheat oven to 350°F.
2. Season trimmed beef with salt and pepper. Sear on all sides and cool. Reserve.
3. Wash spinach. Steam spinach and squeeze dry. Reserve.
4. To assemble: Wrap spinach around beef. Spread duxelle over spinach. Roll puff pastry to 3/16 inch thickness. Wrap around tenderloin. Brush pastry with the egg wash and decorate with additional pastry pieces for presentation. Roast tenderloin for 40 minutes or until the internal temperature reaches 130°F. The dough should be thoroughly cooked and golden brown.
5. Cut into 1 inch thick pieces and serve with Madeira sauce on the side.
*A mixture of finely chopped mushrooms, shallots and herbs slowly cooked in butter until if forms a thick paste.NUTRITIONAL INFORMATION:Calories 503 (65% from fat); Fat 360g (sat. 0013g); Protein 32g; Carbohydrates 12g; Sodium 358mg; Cholesterol 132mg; Fiber .9g
SERVINGS:12 servingsFrom:Executive Chef Gary Giberson and Della Slaughter, apprentice, Lawrenceville, NJ