Preheat oven to 375°F. Chop mushrooms very fine in food processor.
Sweat shallots in small amount of oil until tender. Add mushrooms
and sautÚ until their liquid is evaporated. Add sherry and sautÚ
until evaporated. Season with salt and pepper. Add butter and
parsley. Remove from heat and cool.
Season beef with salt and pepper and sautÚ in hot pan until brown
on all sides. Remove and place on a plate. Coat meat with roasted
Roll out refrigerated puff pastry until approximately 1/8-inch
thin. Divide into four square pieces. Place small amount of mushrooms
in middle of each piece of pastry. Place meat on top of mushrooms.
Spoon more mushrooms around sides of meat. Fold up pastry and
crimp edges together to close, like a "beggar's purse."
Place each piece, edges side down on paper-lined sheet tray. Brush
with egg wash.
Place in preheated oven for 17 minutes or until meat reaches an
internal temperature of 128°F.
For the Green Peppercorn Sauce, s weat shallots and green peppercorns
in butter. Deglaze with brandy and reduce by half. Add heavy cream.
Simmer for two minutes. Season with salt and pepper, add dill.
To serve, spoon the Green Peppercorn Sauce on a plate. Place one
"beggar's purse" in the center. Drizzle a bit more sauce
on top, and garnish with dill.
1989 Hermitage "La Chapelle", Paul Jaboulet
Adapted from Restaurant Serenäde, Chatham, New Jersey,
Chef/Owner James Laird.