Tenderloin Tips in Puff Pastry

Tenderloin Tips in Puff Pastry

1 1/2 lbs. beef tenderloin tips

1/2 lb. sliced mushrooms

1/2 C. diced onion

2 cloves garlic minced

1/4 C. sherry

1/2 C. beef broth

2 T. flour

2 T. butter

2 packages frozen puff pastry

Brown beef cubes quickly in small batches. Beef should be very red in center and brown outside. (To much beef done at a time will turn the meat gray instead of browning it correctly.) Set aside in bowl.

Saute mushrooms in same pan about 3 minutes. Add to beef.

Saute onion and garlic in same pan. If you need to add a little oil, do so. Add to beef.

Deglaze pan with sherry and reduce sherry by half. Add beef broth and bring to a boil. Blend butter and flour. Whisk in butter and flour mix. Add to bowl.

Chill beef mixture 2 hours.

Roll out puff pastry just enough to flatten it. Cut out 6 circles. Place beef mixture into center of puff pastry and fold it so that it forms a circle. You can use the puff pastry scraps to decorate the tops. Brush with a egg wash consisting of 1 egg beaten with 1 T. water. Place back in refrigerator uncovered to rechill.

Place in oven at 400°F. for 15 minutes or until golden brown.


  1. Deborah Hoffan says

    I plan to make your Tenderloin Tips in Puff Pastry. My question is in regards to the puff pastry. The recipe says to cut 6 circles. Do you place the meat mixture on the pastry then fold in half?

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