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4-6 Servings2-1/2 to 3 pounds beef tenderloin, rolled for roasting 2 tablespoons CRISCO Canola Oil, divided Salt and pepper to taste 1 shallot, finely minced 1/2 pound mushrooms, finely chopped 1 5.2 ounce package garlic herb cheese 1 sheet frozen puff pastry, thawed 1 egg yolk, fork beaten with 1 teaspoon water Preheat oven to 475ºF. Rub beef with Crisco Canola Oil; season generously with salt and pepper. Place in a shallow roasting pan; roast for 5 minutes. Reduce heat to 425 and continue roasting for 20 minutes more. Remove roast from oven and cool completely. In a medium skillet, heat remaining 1 tablespoon Crisco Canola Oil over medium high heat. Add shallots and onion; sauté until mushrooms are soft. Remove from heat. Stir in garlic herb cheese. Chill until ready to use. On a lightly floured surface, roll out puff pastry into a rectangle large enough to enclose roast. Reserve extra pastry for decorations. Spread pastry with chilled mushroom mixture to within 3 inches of the edge; place roast on top. Wrap pastry tightly around roast; press seams to seal. Place, seam side down, on a cookie sheet. Cut a few small slits on top to allow steam to escape. Brush entire surface of pastry with egg mixture. Cut out decorative shapes from reserved pastry and place on top; brush with mixture egg mixture. Bake at 425ºF for 30 to 35 minutes. Use a meat thermometer to check the internal temperature. It should read 135-145 degrees for rare to medium rare and pastry should be golden brown. Let stand for 10 minutes before slicing. Garnish serving platter with crab apples and green leaves, if desired. |
