Beef Tenderloin En Croûte

1 tablespoon of vegetable oil

4 (6-ounce, 1-inch-thick) beef tenderloin filets ¼ cup pesto

1 sheet frozen puff pastry, thawed

Long green onion strips (optional)

Heat the oil in a skillet over medium-high heat.  Add the filets and cook for 1 minute per side or until brown.  Remove the filets to paper towels to drain and let cool slightly.  Spread 1 tablespoon pesto over the top of each filet.  Roll out the pastry on a floured work surface to a 12-inch square.  Cut the pastry into four 6-inch squares.  Place one pastry square over each filet and gently tuck the edges of the pastry under the filet.  Arrange the filets, pastry side up, on a rack in a roasting pan lined with foil.  Bake in a preheated 450-degree oven for 12 to 15 minutes or until the pastry is golden brown and the beef is medium-rare.  Wrap green onion strips around each filet and tie to resemble a package.  Serve immediately.

Serves 4

En Croûte (pronounced: on kroot) means baked within a crust; traditionally meat or fowl

You can find this recipe on Page 71 of the Junior League of Lake Charles' new cookbook, "Marshes to Mansions."