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Ingredients

• 1/2 17 1/4 ounce package (1 sheet) frozen puff pastry, thawed
• 1 beaten egg white
• 1 pound beef tenderloin
• 1 1/2 cups beef broth
• 3/4 cup tawny port or dry red wine
• 2 tablespoons finely chopped shallot or onion
• 1/2 teaspoon dried rosemary, crushed
• 1 bay leaf
• 3 tablespoons margarine or butter, softened
• 2 tablespoons all-purpose flour

Description

Puff Pastry Creates A Topper For Beef Tenderloin. Make This Recipe, Along With Roasted Potatoes, When Entertaining Guests.

Better Homes And Garden