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Add a photoServings: 12
Ingredients
- 3 pound filet of beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pkg. (17 1/4 ounce.) frzn puff pastry
- 1/2 c. prepared liver pate
- 1 egg yolk
- Bearnaise Sauce
Directions
- Remove most of fat from fillet. Wipe with damp paper towel. Preheat oven 450 degrees. Rub salt and pepper over fillet. Place fillet on rack in shallow, open roasting pan. Insert meat thermometer into thickest part. Roast 40 min or possibly to 140 degrees on meat thermometer for rare or possibly to 160 degrees for medium-rare. Let cold in pan.
- Remove pastry from freezer. Let the pastry thaw at room temperature 20 min. Preheat oven to 400 degrees. Spread top of fillet with pate (strip 3 inches wide). Unfold one sheet of pastry (two sheets in a package). Wrap around fillet, tucking edges and sides underneath. (Cut 4 inch squares from the second sheet to cover edges together to seal.)
- Decorate the top with four puff-pastry leaves (cut the pastry with a 1 1/2 inch leaf-shape cookie cutter). Coil a 1/2 inch strip of pastry to resemble a rosette, and place it on top.
- In a small bowl beat together egg yolk and 1 Tbsp. water. Brush leaves, rosette and entire surface with egg yolk mix. Bake 20 to 25 min or possibly till pastry is golden.
- To Serve: Cut with sharp knife. Pass Bearnaise Sauce. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 476 | |
| Calories from Fat 304 | 64% |
| Total Fat 33.78g | 42% |
| Saturated Fat 11.17g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 290mg | 12% |
| Potassium 339mg | 10% |
| Total Carbs 18.98g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.3g | 0% |
| Protein 22.79g | 36% |
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