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Ingredients
- Chasseur Sauce:
- 1 - 2 kg (4 pound) beef tenderloin
- 2 Tbsp. butter or margarine
- 2 - 227 g (8 ounce) packages fresh mushrooms, finely chopped
- 1/4 cup finely chopped onion
- 2 Tbsp. Brandy or Port wine
- 1 Tbsp. chopped, fresh parsley
- Dash each, salt, pepper
- 2 cups baby spinach
- 2 - 284 g (10 ounce) packages Frozen Patty Shells, thawed
- 1 egg, beaten
- 1 - 113 g (4 ounce) package fresh shiitake mushrooms
- 3 Tbsp. butter or margarine
- 3 Tbsp. chopped shallots
- 1 tsp. garlic, minced
- 1/4 tsp. dried tarragon leaves, crushed
- 1/4 cup Chablis or other dry white wine
- 1 cup beef stock
- 1/2 cup tomato sauce
- 1 Tbsp. tomato paste
- 2 Tbsp. fresh parsley, chopped
Details
Servings 8
Preparation time 75mins
Cooking time 155mins
Preparation
Step 1
Roast tenderloin at 450 ° for 30 min; cool to room temperature.
Meanwhile, saute mushrooms and onions in butter until tender and liquid has evaporated; stir in Brandy, parsley, salt and pepper; simmer 1 min; cool to room temperature.
Preheat oven to 425°.
Arrange 12 Patty Shells in a rectangle 3 wide by 4 long with sides over lapping. Roll out into a large pastry rectangle to fit around tenderloin. Brush pastry with egg.
Spread mushroom mixture on pastry to within 2 inches of edges. Place baby spinach on top of mushroom mixture.
Place tenderloin in center of pastry, top side down. Fold pastry around tenderloin, sealing edges with egg. Place tenderloin, seam-side down on parchment lined baking tray. Brush with egg.
Bake 20 min. or until pastry is golden brown; let stand 10 minutes before slicing and serve with Chasseur Sauce.
Chasseur Sauce:
Trim woody portions of mushroom stems and discard; chop mushrooms.
Saute mushrooms with next four ingredients until tender.
Stir in wine and cook until most of the liquid has evaporated; add beef stock, tomato sauce and tomato paste and heat through. Taste and adjust seasonings.
Stir in parsley just before serving.
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