DAY Recipe

INGREDIENTS

1 lb peppercorn-flavored pork tenderloins
8 3/4 ounces frozen puff pastry sheets
1 egg , beaten

DIRECTIONS

Cook pork according to package directions. Cool to room temperature.

Place tenderloin in center of puff pastry sheet. Brush edges of pastry with egg. Bring edges together and press to seal. Fold ends under.

Place on baking sheet, seam-side down.

Brush with remaining egg.

Bake at 400 degrees for 20-25 minutes or until pastry [...]

INGREDIENTS

1/4 cup minced onions
1 cup diced mushrooms
2 tablespoons butter
1 (8ounce)package frozen puff pastry
12 ounces fully cooked beef medallions, thawed

DIRECTIONS

Saute onions and mushrooms in butter in a non-stick skillet over medium high heat until golden brown.Remove from heat and set aside.

Unfold pastry dough and cut into 2×2 inch squares.

Place 1 tsp of mushroom mixture in center of dough.Place 1 medallion on top of mix.Fold corners to the center.Flip over [...]

In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a “lardaceous dish” that is “rich beyond reason.” The pastry-wrapped beef was the ultimate in dinner-party fare in the sixties. In our re-creation, salmon fillets cook in frozen puff pastry sheets, which arrived in the seventies.

[...]

INGREDIENTS

8-12 sheets phyllo dough
4 bananas (ripe, but not too ripe)
3 cups chocolate chips or semisweet chipsor white chocolate chips
1 1/2 cups salted pecans , chopped
1 cup butter , melted
TOPPING
whipped cream
1 cup semi-sweet chocolate chips, melted

DIRECTIONS

Have all ingredients ready prior to removing the phyllo from the package.
Take two or three stacked sheets of phyllo dough and brush generously with melted butter.
Place one banana on the dough, sprinkle with a handful of chocolate chips and [...]

INGREDIENTS

2 1/2 lbs beef tenderloin (have butcher clean tenderloin)
kosher salt & freshly ground black pepper
extra-virgin olive oil
1 packet store-bought puff pastry , defrosted (17.5 oz.)
1/4 cup butter , melted
1 1/2 tablespoons finely chopped fresh rosemary
coarse sea salt
2 (2lb)bags fresh spinach
1 garlic clove
1 tablespoon butter
1/2 teaspoon ground nutmeg
2 cups assorted wild mushrooms, quartered
3 sprigs thyme , leaves
1 tablespoon butter
3 tablespoons flour
1 cup red wine
2 cups demi-glace orrich rich veal stock (store-bought or homemade)
parchment paper

DIRECTIONS

Preheat oven to 400?F.

Season tenderloin all over with salt and freshly ground black pepper. Heat a large skillet or roasting dish and add [...]