Ingredients
Array
(
[0] => Array
(
[10b08e35-0943-88b4-75a0-2101fd22c591] => Array
(
[title] => beef, tenderloin, extra lean, raw
[ingredientid] => 2800
[ingredientuuid] => 10b08e35-0943-88b4-75a0-2101fd22c591
[quantity] => 2.00
[measure] => pounds
[title_custom] => beef tenderloin
[componentid] => 0
[method] =>
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[ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
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[title] => oil, olive, extra virgin
[ingredientid] => 22450
[ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
[quantity] => 0.50
[measure] => cup
[title_custom] => extra-virgin olive oil
[componentid] => 0
[method] =>
)
[2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
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[title] => garlic, cloves, fresh
[ingredientid] => 16875
[ingredientuuid] => 2faa4583-21b4-61e4-0d57-4c79c096943e
[quantity] => 5.00
[measure] => each
[title_custom] => cloves garlic,
[componentid] => 0
[method] => crushed
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[75b9fc16-71c6-e334-11c2-422ce53b5da7] => Array
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[title] => thyme, fresh
[ingredientid] => 33161
[ingredientuuid] => 75b9fc16-71c6-e334-11c2-422ce53b5da7
[quantity] => 5.00
[measure] => tablespoons
[title_custom] => fresh thyme
[componentid] => 0
[method] => chopped
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.00
[measure] => each
[title_custom] => Salt and pepper
[componentid] => 0
[method] =>
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[8b094bbe-3c9b-4984-c509-b7819f9b6a82] => Array
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[title] => mushrooms, shiitake, dried
[ingredientid] => 21980
[ingredientuuid] => 8b094bbe-3c9b-4984-c509-b7819f9b6a82
[quantity] => 2.25
[measure] => pounds
[title_custom] => shiitake mushroom caps,
[componentid] => 0
[method] => finely chopped
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[e8cda502-76c3-2a94-61b2-8c006f98f925] => Array
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[title] => shallots, chpd, fresh
[ingredientid] => 29272
[ingredientuuid] => e8cda502-76c3-2a94-61b2-8c006f98f925
[quantity] => 3.00
[measure] => each
[title_custom] => shallots,
[componentid] => 0
[method] => finely chopped
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[2b5897c2-ce6c-99b4-fd91-240f4a5e95b1] => Array
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[title] => greens, swiss chard, fresh
[ingredientid] => 17563
[ingredientuuid] => 2b5897c2-ce6c-99b4-fd91-240f4a5e95b1
[quantity] => 1.50
[measure] => pounds
[title_custom] => Swiss chard,
[componentid] => 0
[method] => stemmed
)
[c1eff109-66eb-d6a4-39d4-eae892bc35d9] => Array
(
[title] => puff pastry, baked f/fzn rtb, shell
[ingredientid] => 26161
[ingredientuuid] => c1eff109-66eb-d6a4-39d4-eae892bc35d9
[quantity] => 1.00
[measure] => each
[title_custom] => 17.3-ounce package frozen puff pastry,
[componentid] => 0
[method] => thawed
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[d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
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[title] => eggs, raw, large
[ingredientid] => 14407
[ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
[quantity] => 1.00
[measure] => each
[title_custom] => large egg,
[componentid] => 0
[method] => beaten
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)
)
-
2 pounds beef tenderloin
-
1/2 cup extra-virgin olive oil
-
5 cloves garlic, crushed
-
5 tablespoons fresh thyme chopped
-
Salt and pepper
-
2 1/4 pounds shiitake mushroom caps, finely chopped
-
3 shallots, finely chopped
-
1 1/2 pounds Swiss chard, stemmed
-
1 17.3-ounce package frozen puff pastry, thawed
-
1 large egg, beaten
Recipe Method
1. In a
baking dish,
rub the
beef with 3 tablespoons
olive oil, the
garlic. 2 tablespoons
thyme and
salt and
pepper. Cover and refrigerate for at least 8 hours or overnight.
2. Bring the meat to room temperature. Pat dry, then season with salt and pepper. In a large skillet, add 2 tablespoons olive oil over high heat.
3. Add the meat and cook until browned all over, about 7 minutes. Transfer to a plate; let cool for 30 minutes. Wipe out the skillet.
4. In the skillet, heat the remaining 3 tablespoons olive oil over high heat. Add the mushrooms and cook for 10 minutes. Stir in the shallots and remaining 3 tablespoons thyme and cook for 1 minute. Season with salt and pepper.
5. In a pot of boiling water, cook the chard until wilted, 10 seconds. Drain and rinse under cold water; pat dry.
6. Lay two 18-inch-long sheets of plastic wrap on a work surface, overlapping lengthwise. Lay the chard on the plastic wrap to create a rectangle large enough to enclosed the meat.
7. Spread two-thirds of the mushrooms on top, leaving a 1/2-inch border. Set the meat in the center. Spread the remaining mushrooms on top. Lift the corners of a long end plastic wrap and fold the chard over the meat; fold the opposite side over to enclose.
8. Wrap the plastic into a cylinder, twisting the ends tightly to seal. Refrigerate for 30 minutes. Preheat the oven to 400 degrees.
9. Lay 2 puff pastry sheets on a floured surface, overlapping by half an inch. Roll out to a 15-by-18-inch rectangle; trim to form a 15-inch square.
10. Remove the plastic wrap from the meat and center the meat on the pastry; brush the border with egg. Fold in the short ends, brush with egg, then roll up to seal. Transfer to a parchment-paper-lined baking sheet, seam side down, and brush with egg. Cut 3 vents on top refrigerate for 15 minutes.
11. Bake until golden, 25 to 30 minutes. Tent with foil and bake until a meat thermometer inserted into the center registers 125 degrees for medium-rare, about 10 minutes more. Let rest for 20 minutes.
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