- 4 beef tenderloins (3 to 4 oz each), frozen for 45 minutes
- 1 package Pillsbury™ refrigerated Pie Crusts (at room temperature)
- 1 tbsp (15 mL) butter
- 4 slices bacon, cut into small pieces
- 1 cup (250 mL) sliced white mushrooms, chopped (about half 8 oz package)
- 4 tbsp (60 mL) pâté (any type)
- 1 egg, beaten
- 1/2 cup (125 mL) balsamic vinegar
- 1/2 cup (125 mL) maple syrup
- Heat oven to 425°F (220°C).
- Melt butter in medium frying pan; add chopped mushrooms and bacon. Cook over high heat, 5 to 6 minutes until crispy; drain on paper towel. Unroll both pie crusts while mushroom-bacon mixture is cooking.
- Cut each pie crust circle into fourths (8 pieces) and trim to make squares of dough to fit the tenderloins. Place one filet in centre of four of the dough squares. Spread top of each filet with 1 tbsp (15 mL) of pate and top with 2 tbsp (30 mL) of the mushroom-bacon mixture. Moisten edges of each dough square with beaten egg and cover with remaining four dough squares. Seal edges well and brush with beaten egg. If desired, make decorative shapes out of dough scraps and place on top; brush again with beaten egg.
- Place on parchment-lined baking sheet. Bake for about 19 to 21 minutes, or until pastry is golden brown. Meanwhile, combine balsamic vinegar and maple syrup in a small sauce pan. Bring to boil, reduce heat and simmer for about 7 minutes until reduced and slightly thickened; keep warm.
- To serve, spoon maple-balsamic reduction over each crusted filet mignon.