Easy Entertaining Meal

• Preheat oven to 425 degrees.
• Season the beef’s surface with salt and pepper.
• Place tenderloin in a heated skillet with vegetable oil and sear side and ends, for about 1 ½ minutes each.
• Remove from the skillet and refrigerate until cool.
• Add onion and mushrooms to the skillet and cook until tender.
• Add wine and cook at high heat until no liquid remains.
• Remove from heat and let cool.
• On a lightly floured surface, using a floured rolling pin, roll puff pastry until ¼” thick (6mm) and large enough to cover beef.
• Place beef in the centre of the pastry.
• Spread tenderloin with pate and top with mushroom mixture.
• Roll pastry around tenderloin, sealing all edges with a pinch. Place beef seam side down, on parchment paper-lined pan.
• Brush pastry with egg wash.
• Cook for 35–40 minutes to reach an internal temperature of 135 degrees F.
• Pastry should be a rich, golden brown colour.
• Let stand for 5 minutes before slicing.

Good to know: To thaw puff pastry, leave on the counter for 2 hrs or refrigerate overnight. It’s easier to work with when still cold.