BEEF TENDERLOIN & MUSHROOM OPEN FACE SLIDERS

Steps:

• 1. PREP/PREPARE
• 2. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 3. Lightly dust a clean surface with some flour and roll out the puff pastry to a 10x10 inch square (25x25cm).
• 4. Use a cookie cutter to make 3-inch (7.5cm) circles; you should have about 8 circles.
• 5. Place on a parchment-lined baking sheet and dock using a fork.
• 6. Chef's Note: Docking is just a fancy term for poking a lot of holes in the dough.
• 7. Place in the preheated oven until nice and brown, about 12 to 15 minutes.
• 8. Chef's Tip: If they begin puffing up too much, open the oven and dock them a second time.
• 9. Remove from the oven, and reserve.
• 10. Add some salt and pepper, to both sides of the tenderloin.
• 11. Add the butter to an ovenproof skillet set over medium-high heat.
• 12. Add the tenderloin.
• 13. Cook about 3 minutes per side, or until nice and brown.
• 14. Add the skillet to the preheated oven, and cook until rare to medium rare. From 3 to 5 minutes.
• 15. Chef's Note: In my option, with a recipe like this, it can't be too rare, but that's just me.
• 16. Remove from oven and allow the tenderloin to rest for 10 minutes.
• 17. Cut into thin slices.
• 18. THE ASSEMBLY
• 19. Place a puff pastry round onto a serving plate.
• 20. Add some of the mushrooms to the top of the pastry.
• 21. Add a few slices of beef tenderloin.
• 22. Add a bit of the beef/wine reduction sauce to the top.
• 23. PLATE/PRESENT
• 24. Serve to your guests while still nice and warm. Enjoy.
• 25. Keep the faith, and keep cooking.