Beef tenderloin is one of the most tender and expensive cuts of beef. Ask your butcher to tie the tenderloin in 1-inch increments. If you can't find mushroom pâté in your grocery store, just leave it out--the recipe is delicious even without it.
1. Warm oil in large ovenproof skillet over medium-high heat. Season beef with salt and pepper. Brown all sides, about 10 minutes in total. Remove from heat; let rest until cool. Refrigerate until cold, about 1 hour.
2. Melt butter in large skillet over medium heat. Add onion, salt, and pepper; cook 5 minutes, until softened, stirring often. Add mushrooms; cook 10 minutes, until liquid is released and cooked off, stirring often. Add sherry or red wine and cook 4 minutes, until mixture is dry. Remove from heat; season with salt and pepper, stir in parsely and let cool completely. 3. Lay both sheets of puff pastry end to end on a lightly floured countertop. Pinch the two ends together to seal and roll out pastry to form on 12-by-20-inch rectangle. 4. Spread half of the mushrooms over the puff pastry, leaving a 1-inch edge on all sides. Place the tenderloin in the center of the rectangle. Spread pâté over top and sides of tenderloin. Spread remaining sauteed mushrooms over pâté. Brush the edges of the pastry with beaten egg, then fold the long edges over the tenderloin, pressing lightly to seal. Fold up and seal short ends of pastry. Use any excess dough to decorate the top as you like. Transfer meat, seam-side down, to baking sheet. Refrigerate 2 hours, or overnight. 5. Preheat oven to 400° F. Place another baking sheet on the middle rack in the oven until hot, about 15 minutes. Brush entire roast with remainder of beaten egg. Make 2 to 3 slits in pastry. Sprinkle with sea salt. Carefully transfer roast to preheated baking sheet. 6. Bake for 30 minutes. Reduce heat to 350° F. Bake 10 minutes longer, or until thermometer registers 130° F for medium-rare, and the pastry is cooked through. Let rest on a cutting board 10 minutes before slicing. Tip: To save time, sear the beef and cook the mushrooms the day before. Both should be stored in the refrigerator.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."