4 oz Campagne Pâté or Peppercorn Mousse* (room temperature)
1/2 lb Frozen Puff Pastry (one sheet-thawed)
1/2 lb Baby Bella Mushrooms (no stems/minced)
1/2 Small Yellow Onion (minced)
1/4 cup Dry Sherry
2 tbs Butter
Flour (for dusting)
1 Egg (lightly beaten)
2 tsp salt/pepper
*Any chicken, duck or liver Pâté or mousse will work
(1.) First, secure the tail end of the tenderloin with either butcher's string or a toothpick and sprinkle with 1 tsp of salt/pepper. Heat a non-stick skillet to medium high and sear all sides/ends of the tenderloin until browned (about 1 minute per side). Once finished, remove string/toothpick(s) and place in refrigerator for one hour. (2.) Cut pâté in half and chop up both sides keeping them separate. The one I used is pictured below. (3.) Using same skillet, melt butter over medium heat and add onions cooking until they become translucent. Add mushrooms and remaining salt/pepper stirring softly until all liquid has evaporated. Add sherry and continue to cook stirring softly until all liquid has evaporated again. Set aside to cool. (4.) Layer one side of tenderloin with half of the pâté and then half of the mushrooms. (5.) Add a little flour to your work surface and roll out pastry dough. Carefully place tenderloin in center with mushroom/pâté side down (if a few ingredients spill just carefully put them back). Finish top with remaining pâté and mushrooms. (6.) Preheat cookie sheet in 400˚F oven for 15 minutes. Brush egg wash on edges of pastry dough and lift up both long sides and secure first. Take ends and fold over top. Place seam side down on hot cookie sheet, cut two to three small vents on top and cover exterior with egg wash. Place in oven for 35-45 minutes and use thermometer to check when done (175˚F). When pastry becomes browned, cover lightly with tinfoil so it doesn't become overdone. Once ready, remove from oven and allow to rest for 10 to 15 minutes before slicing.
Posh Pork!
No comments:
Post a Comment