Beef Tenderloin in a Golden Pastry Crust

🛒Ingredients (Grocery List)

• 2 tbsp Butter, plus more for brushing

• 3 pounds Beef Tenderloin roast

• Salt and Pepper

• 1 large Egg Yolk, beaten with a little water

Two-Fork Dough

• 1 3/4 cups All-purpose Flour

• 1 cup (2 sticks) unsalted Butter, softened

• 1 tsp Salt

• 1/2 to 3/4 cup Water

🍴Serves: 6

⏰Prep Time: 15 min

⏱️Cook Time: 90 min

🥣Instructions

1. In a large skillet, melt the Butter over medium-high heat. Add the meat and brown well on all sides for about 15 minutes. Season with Salt and Pepper. Transfer to a cutting board and let cool completely.

2. Make the two-fork dough: Spread the Flour out on a clean work surface. Create a well in the center of the Flour. With a knife. Cut the Butter in pieces and drop into the well. Dissolve the Salt in the Water and add to the well. With two forks, on in each hand, mix until the dough comes together. With your hand, press into a ball. Wrap with plastic wrap and refrigerate until firm15 to 20 minutes.

3. Preheat the oven to 425 degrees. On a lightly floured work surface, roll out the dough to a rectangle slightly less than 1/4 inch thick. Set the meat on the dough. Bring the long sides of the dough up and over the meat, then brush the seam with the beaten Egg Yolk and press to seal. Trim off any excess dough from the short sides and brush with the Egg Wash. Fold the ends to enclose the meat and transfer the bundle to a baking sheet lightly brushed with Butter, seam side down. Brush with the beaten Egg. If desired, cut out leaves or other decorations from the dough scraps and glue them on with beaten Egg; brush the decorations with Egg, too.

4. Bake for about 20 minutes. Cover loosely with foil if the pastry gets to dark. Transfer the meat to a cutting board and let rest for 10 minutes. Transfer to a warmed platter and serve.