1 tablespoon of vegetable oil
4 (6-ounce, 1-inch-thick) beef tenderloin filets ¼ cup pesto
1 sheet frozen puff pastry, thawed
Long green onion strips (optional)
Heat the oil in a skillet over medium-high heat. Add the filets and cook for 1 minute per side or until brown. Remove the filets to paper towels to drain and let cool slightly. Spread 1 tablespoon pesto over the top of each filet. Roll out the pastry on a floured work surface to a 12-inch square. Cut the pastry into four 6-inch squares. Place one pastry square over each filet and gently tuck the edges of the pastry under the filet. Arrange the filets, pastry side up, on a rack in a roasting pan lined with foil. Bake in a preheated 450-degree oven for 12 to 15 minutes or until the pastry is golden brown and the beef is medium-rare. Wrap green onion strips around each filet and tie to resemble a package. Serve immediately.
En Croûte (pronounced: on kroot) means baked within a crust; traditionally meat or fowl
You can find this recipe on Page 71 of the Junior League of Lake Charles' new cookbook, "Marshes to Mansions."