Baked Beef tenderloin with mushroom sauce

Ingredients for Baked Beef tenderloin with mushroom sauce

Instructions for Baked Beef tenderloin with mushroom sauce

To prepare the Baked Beef tenderloin with mushroom sauce recipe, please follow these instructions:

Meat: Sprinkle beef tenderloin with salt and pepper and Brown it on all sides in butter in a frying pan. Cool it.

Put the frozen fillet plates on a floured, brush the edges with egg and let them overlap. Press the edges together. Roll the dough out on to a plate of approx. 35x35 cm.

The filling: cut the leek into strips and chop mushrooms and bacon. Saute the Leek in butter until it is soft. Then add the mushrooms and garlic and sauté for al væden has evaporated. Stir garlic cheese i. Rose baconenternene until crisp and put them on the fat-sucking paper. Stir them into the mix along with Basil. Remove pan from heat and Add egg yolks. Season to taste with cayenne pepper and let the filling cool. Put a strip of filling down the center of the dough. Let ca. 5 cm. be free in both sides. Put the chilled beef tenderloin on top and the rest of the filling on top and around the meat. Brush dejkanterne with eggs and roll together. Put the package with the join downwards onto a plate with wax paper and fold the ends into the package.

Brush the pastry with egg and bake roast at 200 degrees c. alm. oven for about 35 minutes. Let beef tenderloin to rest for approx. 5 min. before the cut.

Sauce: Saute mushrooms in a little butter, add whipping cream. Season with salt, pepper and a little red wine.

Serve with asparagus potatoes sprinkled with parsley