Ingredients
Serves: 2
11/2 cups beef broth
1/4 cup Madeira wine
Salt and pepper to taste
1 tablespoons cold unsalted butter, diced
1 tablespoon unsalted butter
1 tablespoon minced shallots
4 ounces cremini mushrooms, washed, dried, and roughly chopped
1 tablespoon heavy cream
1/2 teaspoon Madeira wine
Salt and pepper to taste
1 teaspoon minced fresh thyme leaves
1 sheet frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
3 tablespoons pâté mousse (such as Alexian or Three Little Pigs), room temperature
1 egg beaten with 1 tablespoon water, for egg wash, optional
2 (4 to 6 ounce) beef tenderloin filets
1 teaspoon olive oil
Salt and pepper
Preparation
