2 T. salad oil
6 lbs. cleaned, whole beef tenderloin
1 lb. 20" square puff pastry
1 t. salt and pepper mixture
1 lb. mushroom duxelle
1/4 c. egg wash
2 T. all purpose flour
Place salad oil in a skillet over medium heat. Sear tenderloin on both sides. remove tenderloin from pan and cool under refrigeration for handling.
Roll puff pastry until it is very thin, less than 1/8" and measures at least 20"x20". Relax dough by lifting it several inches off table.
Season tenderloin with salt and pepper.
Place half of duxelle (8 oz.) in center of puff pastry. Evenly distribute duxelle so the entire bottom of the tenderloin has a bed of duxelle to lie on.
Place tenderloin over duxelle.
Evenly distribute the remaining duxelle over the tenderloin.
Brush puff pastry with egg wash. Fold the opposite sides of the pastry together to seal. Fold ends together and pinch to seal. Make sure pastry is tightly wrapped around the tenderloin. Trim excess pastry and invert so seam (fold side) is down.
Egg wash the entire outside of pastry.
For service: Bake in a preheated 400 degree oven until the pastry is golden brown and the internal temperature reaches 120 degrees.
Remove from oven and hold in a thermotainer at 141 degrees to bring temperature up to at least 135 degrees. Serve hot immediately.