Beef Tenderloin en Croute

1 beef tenderloin (3 to 4 pounds)
1 package (17 1/4 ounces) frozen ready-to-bake puff pastry sheets
1/2 pound mushrooms, finely chopped
2 tablespoons Parkay Margarine
1 container (8 ounces) Philadelphia Brand Soft Cream Cheese with
Herb and Garlic
1/4 cup seasoned dry bread crumbs
2 tablespoons Madeira wine
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1 egg, beaten
1 tablespoon cold water

Heat oven to 425F

Tie meat with string at 1-inch intervals, if necessary. Place
meat on rack in baking pan.

Roast 45-50 minutes or until meat thermometer registers 135 F.
Remove from oven. Cool 30 minutes in refrigerator. Remove string.

Cook and stir mushrooms in margarine in large skillet 10 minutes
or until liquid evaporates.

Add cream cheese, bread crumbs, wine, chives and salt. Mix well.

On lightly floured surface, overlap pastry sheets 1/2 inch to
form 14x12-inch rectangle. Press edges firmly together to seal.
Trim length of pastry 2 1/2 inches longer than length of meat.

Spread mushroom mixture over top and sides of meat. Place meat
in center of pastry.

Fold pastry over meat. Press edges together to seal. Decorate
top with pastry trimmings, if desired.

Brush pastry with combined egg and water. Place meat in greased
15x10x1-inch jelly roll pan.

Bake 20-25 minutes or until pastry is golden brown. Let stand
10 minutes before slicing.

Makes 8 to 10 servings

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.