1 16-20oz Center Cut Tenderloin
1 Sheet Puff Pastry
1 tbsp unsalted butter
1 whole egg beaten with 1/4 cup water
1 lb crimini mushrooms
1 shallot finely diced
1 tsp white truffle oil
1 clove of garlic
1/4 cup chardonnay
1 jar reduced balsamic
Salt and Pepper to taste
Mince mushrooms and garlic while heating a small sauté pan over medium
heat. Add butter, shallots, garlic and mushrooms. Season to taste and allow all
moisture to cook out. Add white wine and reduce for approximately three minutes.
Remove from heat and stir in white truffle oil. Cool to room temperature.
Heat a 12 inch skillet over high heat. Add two tablespoons of olive oil. Season the
tenderloin liberally with salt, and pepper. Place in pan and sear all sides. Remove
from pan and allow to rest. Once cooled, lay out the sheet of puff pastry,
and apply a thin layer of mushroom mixture directly in the middle. Place
the tenderloin the over mushrooms and roll to enclose the filet completely. Fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg wash to seal them. Transfer the filet, seam side down to a baking sheet and brush the dough with some of the egg wash. Chill for at least 1 hour. Bake the filet in the middle of a preheated 400°F oven for 20 minutes until the meat thermometer registers 120°F. Remove en Croûte from oven and rest for five to ten minutes.
Slice and serve over gorgonzola crème and drizzle with scallion oil and balsamic reduction.
2 cups crumbled gorgonzola
1/2 cup manufacturing cream
2 cloves of garlic
1/2 tsp finely chopped rosemary
Add all ingredients to saucepan and heat over low heat until cheese is completely
3 bunches of scallions (white parts removed and discarded)
1 1/2 cups of olive oil
Blanch and shock scallions and towel dry completely. Add oil and scallions to
blender and puree. Let stand for one day. Strain through coffee filter and store in