Ingredients
2 1/4 lb (1 kg) beef tenderloin, cut from the thick end, well trimmed salt and freshly ground black pepper 2 tbsp vegetable oil 3 tbsp butter 2 shallots, finely chopped 1 garlic clove, minced 9 oz (250 g) cremini mushrooms, finely chopped 1 tbsp brandy or Madeira one 17.3 oz (484 g) box thawed frozen puff pastry 1 large egg, beaten, for glazingDescription
Always Impressive For A Dinner-party Main Course.
IVillage
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter