Things You'll Need:
- 3 3/4 cups flour
- 1 teaspoon salt
- 1 cup cold butter
- 2 tablespoons shortening
- 12 to 14 tablespoons cold water
- 1 pound fresh mushrooms, finely chopped
- 1/4 cup green onions, chopped
- An additional 1/4 cup butter, cubed
- An additional 2 teaspoons flour
- 1 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 1/4 cup beef broth
- 1/2 cup cooked ham, finely chopped
- 2 tablespoons fresh parsley, minced
- 4 to 4-1/2 pounds whole beef tenderloin, trimmed
- 1 egg, beaten
- 2 tablespoons sesame seeds
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Step 1
Make the pastry crust. Combine the flour and salt in a large mixing bowl. Mix in the cup of cold butter and shortening until the dough looks like coarse crumbs. Slowly add water and toss with a fork until a firm dough ball forms. Wrap in plastic wrap and chill for 30 minutes.
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Step 2
Saute mushrooms and onions in the 1/4 cup of butter for about 20 minutes. Stir in the 2 teaspoons of flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Slowly stir in the broth. Bring the mixture to a boil and stir until it is thickened.
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Step 3
Combine the ham and parsley in a medium bowl. Mix in the mushrooms. Cover and place in the refrigerator.
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Step 4
Put the beef tenderloin on a rack in a roasting pan. Sprinkle the beef with salt and pepper. Bake at 425 degrees for 30 to 40 minutes. Do not cover. Remove the beef from the oven and let it rest for 20 minutes. Reduce the oven temperature to 400 degrees.
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Step 5
Roll out the pastry onto a lightly floured surface. Make a 19-inch by 14-inch rectangle. Moisten the edges with water. Spread mushroom filling over pastry leaving 1 inch of edge all around. Place beef in the center of the pastry and fold pastry over. Fold the long sides over and pinch the seams together to seal the tenderloin in the pastry.
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Step 6
Place the tenderloin with the pastry seam side down onto a greased baking sheet. Brush the pastry with the egg and sprinkle with sesame seeds. Bake at 400 degrees for about 30 minutes or until the pastry is golden and brown. Bake uncovered. Allow to set for 10 minutes before slicing.
