Pan Seared Tenderloin with Morel Mushrooms Encroute
(Boyne Mountain)


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Ingredients

1 lb. Tenderloin cut in chunks
.25 ea Leeks, julienne
2 ounces Persciutto, diced
2 ounces Morel mushrooms
1 ounce Dried cranberries
3 ounces Demi glace
.25 Puff pastry sheet
1 ea Egg
Water
1 tbs Oil

Instructions

Make egg wash with egg and about 2 tablespoons of water. Brush pastry triangle with egg wash and drag a fork across the top making a crisscrossing pattern. Spray cookie sheet with non stick spray and bake in preheated 350 degree oven for 12 minutes or until it is golden brown. Cool. In a sauté pan, heat oil until almost Smokey. Add tenderloin to pan and sauté lightly. Add persciutto and leeks and sauté lightly. Next add shallots. Add Demi Glace and simmer. Cut Pastry in half lengthwise for make 2 triangles, top and bottom. Spoon mixture over bottom half of pastry. Top with dried cranberries and cover with top part of pastry. Serve with Starch and Vegetable of choice.
 
 
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