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Peppercorn Tenderloin
in Puff Pastry
Peppercron Tenderloin

1 (1 1/2- to 2-pound) peppercorn tenderloin
1 (17.3-ounce) package puff pastry, 2 sheets
1 egg white

Preheat oven to 350 degrees. Place tenderloin on foil-lined pan and bake 45 minutes or until temperature reaches 170 degrees on a meat thermometer. Remove from oven and cool completely. Trim ends and wrap in one sheet of puff pastry, sealing edges on bottom with egg white. Cut flowers and leaves from other sheet of pastry and secure on top with egg white. Brush top with egg white and bake for 1015 minutes. Yield: 68 servings

This is a wonderful rehearsal dinner recipe.

The Rehearsal Dinner Menu features:

  • Roasted Garlic Soup
  • Crawfish Beignets with Brandied Tomato Sauce
  • Fromage Platter
  • Greens with Figs and Sherry Vinaigrette
  • Peppercorn Tenderloin in
  • Puff Pastry
  • Potato Casserole
  • Haricot Verts
  • Pecan Roulade with Praline Mousse

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