Beef tenderloin in puff pastry

Ingredients

• 2 beef tenderloin medallions (about 180 g each)
• Salt and black pepper
• 1 tablespoon olive oil
• 30 g butter
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon flour
• 120 ml beef stock
• 2 tablespoons red wine
• 1 sheet puff pastry
• 1 beaten egg

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Season the tenderloins with salt and pepper on both sides.
3. Heat the oil in a skillet over high heat and sear the meat for 2 or 3 minutes per side, until browned. Remove and set aside.
4. In the same skillet, melt the butter and cook the onion over medium heat until soft.
5. Add the garlic and flour and stir for a minute.
6. Gradually pour in the stock and wine, stirring constantly, until the sauce thickens.
7. Remove from the heat and let the sauce cool slightly.
8. Roll out the puff pastry on a lightly floured surface and cut it into two equal rectangles.
9. Place a tenderloin in the center of each rectangle and top it with a spoonful of sauce.
10. Fold the pastry over the meat and seal the edges by pressing with a fork.
11. Brush the parcels with beaten egg and place them on a baking sheet lined with parchment paper.
12. Bake for 20 to 25 minutes, until the pastry is golden and puffed.
13. Let rest for a few minutes before slicing and serve with the rest of the warm sauce.