- 3 tablespoons olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon pepper, plus more to taste
- 1 (2-pound) beef tenderloin roast, trimmed of fat
- 1 sheet puff pastry
- 12 white mushrooms, stems removed
- 2 cloves garlic, minced
- 1 pound bulk Italian sausage (pork, chicken or turkey)
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons chopped parsley or basil, plus additional for garnish
- 2 tablespoons minced shallots
- 1 cup red wine
- 1 cup beef broth
Preheat oven to 400° F.
Combine 1 tablespoon olive oil, rosemary, salt and pepper; rub over roast.
Heat an oven-proof skillet over medium-high heat and sear tenderloin, turning occasionally, until deep golden brown. Transfer to the oven and roast until a thermometer reads 135° F, 20 to 25 minutes.
Using a round cutter the same circumference or larger than the tenderloin, cut 6 circles of pastry. Place on a baking sheet and bake until puffed and golden brown, 12 to 15 minutes. Set aside.
Finely chop mushroom stems. Heat 2 tablespoons oil over medium heat and cook stems and garlic until tender. Allow to cool slightly, then combine with sausage, breadcrumbs, egg and parsley.
Place a generous mound of stuffing in each mushroom cap. Bake for 15 to 20 minutes or until sizzling and sausage is cooked through.
Transfer tenderloin to a platter to rest. Using hot pads, place the roasting pan on the stove over medium heat. Add shallots and cook for 1 minute. Add wine and cook, stirring, until reduced to a light syrup. Stir in beef stock and cook for 3 to 4 minutes more, until flavors are concentrated. Adjust seasoning with salt and pepper.
To serve: Carve tenderloin into 3/4-inch-thick slices. Place puff pastry round on each plate and top with a slice. Top each with a stuffed mushroom and drizzle with pan sauce. Garnish with chopped parsley.
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