• One 4-4 1/2 lb. beef tenderloin

• Pepperidge Farm puff pastry sheets (2)

• Mushroom Duxelles

• 1 egg

• Mushroom Duxelles:

• 1 lb. finely chopped mushrooms

• ¼ cup chopped green onion

• ¼ cup butter

• ½ t. salt

• ½ t. marjoram

• 2 t. flour

• 2 T. chopped parsley

• ¼ cup beef broth

• ½ cup chopped ham (or pancetta)

Sauté mushroom and onions in butter.  Mix in remaining
ingredients.  Place beef on rack in shallow baking pan.  Sprinkle with salt
and pepper.  Bake at 425 degrees for 25 minutes.  Let stand until cool.  Arrange pastry sheets in rectangle large enough to wrap around beef –about 3” longer than beef and 12” to 13” wide.  Press cooled Duxelles into pastry leaving 1”
uncovered on all edges.  Place beef on pastry.  Moisten edges, enclose beef and
press edges firmly together.  Place seam side down on shallow baking pan.  Brush with egg.  Bake 400 degrees for 30 minutes.  Let stand 20 minutes before
slicing.