This recipe covers the tenderloin with the rich, earthy notes of pate and mushrooms and surrounds it with a buttery wrap of puff pastry for a dish that is simple yet magnificent.


8 ounce lamb tenderloin
4 ounces assorted mushrooms (crimini & shitake make a good combo)
3 ounces pork or duck pate
1 tablespoon chopped mint leaves
3 tablespoons herb mustard (or stoneground, if the other is not available)
2 sheets puff pastry dough (frozen)
1 egg white
1 handful mixed baby greens
1 tablespoon lemon-infused olive oil (optional)

How to Serve:

Preheat oven to 375 degrees (Farenheit).

Clean and chop the mushrooms. Place into a food processor and blend for 60 seconds, until the mushrooms are blended into a chunky paste. In a small mixing bowl, combine the pate with the mushrooms until chunky-smooth. In a separate bowl, mix the mustard together with the chopped mint.

Place a cast iron skillet over medium-high heat and sear the tenderloin for 2 minutes on each side, until the meat has changed color on the outer edge. Remove the tenderloin to a plate and paste the top and sides with the mint-mustard, using a pastry brush or the back of a spoon.

Next, spread the mushroom-pate mixture evenly over the top of the tenderloin. Lay the tenderloin on a clean, cool surface and place the pastry dough over the top; fold the ends of the dough neatly underneath the bottom edge of the meat. Using a smooth spatula, carefully lift the wrapped meat to a lightly oiled baking dish and place in the middle.

In a small bowl, whisk the egg white together with 1 tablespoon of water to form an egg wash; brush over the top of the pastry dough. Place in the oven for 20 minutes, or until the dough is golden brown and shiny on top. Remove and let rest for 5 minutes; slice through the middle, then slice in half again.

Place mixed greens on serving plate and arrange the lamb on top. If desired, dot with a few drops of lemon-infused olive oil. Serve immediately.

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