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Filets Boursin

Last Saturday Wayne and Deb J., two of our favorite "foodies" (serious cooks), were in to pick out some wine and Boursin cheese for a very special dinner they were planning. When they told Linda about the menu they had already tried out, she asked them to send us a copy of the recipes and they were gracious enough to email them to us that very afternoon.... We are borrowing their menu for a dinner party we're hosting this Friday night, thanks to Wayne and Deb!

Linda, this is the beef recipe we talked about. I used butter instead of olive oil for the saute. The puff pastry was Pepperidge Farms, and I didn't need extra sheets for the garnish. Clark and I used mini Christmas cookie cutters and removed a bit from the corner of each pastry. We really liked this recipe, and it has quickly become a "favorite" of ours! I hope you enjoy it.

Best wishes,
Wayne, Deb & Clark

Serves 6

2 tablespoons soy sauce
6 (1 to 1 1/4-inch thick) slices beef tenderloin
2 tablespoons olive oil
1 (17-ounces) package frozen puff pastry, defrosted
1/4 cup plus 2 tablespoons fine, dry bread crumbs
4 ounces Boursin cheese

Preheat oven to 400 degrees.
Rub soy sauce on both sides of each filet. Heat oil over medium heat in a heavy skillet. Add filets and sautè in batches for 2 minutes on each side. Remove from skillet and cool to room temperature.

Cut each of the two pastry sheets into four even squares. Roll out six of the squares to about 10-inches each. From the two remaining squares, cut leaf, ribbon or other garnish.

Sprinkle bread crumbs in the center of each pastry square, covering an area the size of a filet. Place filets on top of the bread crumbs.

Place dots of Boursin cheese evenly over beef. Gather pastry around filets in folds, moinstening pastry on top with water and pinching just below the top edge to form a topknot. Moisten decorative cut pastry shapes and press on to sides of pastry package.

Place, topknot side up, on a rack in a shallow baking pan. Bake at 400 degrees for 20 to 25 minutes or until puffed and golden brown.

From "A Matter of Taste", The Junior League of Morristown, NJ