recipee? udderly simple, just leave out the liver.
pre-heat oven and baking stone to 450'F
s&p, brown the beef, set aside.
crimini mushrooms finely diced. I don't care for the food processor - but it needs to be a fine dice. figure on 8 ounces per chunk - see pix of 1 lb. "chunk"
onion product - leek or yellow onion - not 'sweet onion' - also finely diced to minced. about half the volume of the mushroom.
saute in oil/butter, S&P.
add splash of dry Marsala
[option: other seasoning - fennel, dill, celery seed, dry mustard, caraway....recommend avoid "Mediterranean" spices/herbs]
saute / low heat cook until the wine is evaporated and the mix is dry.
too much remaining moisture will come out during the bake and make the crust soggy. allow mix to cool.
I thin a puff pastry crust about 1/2 of the as bought thickness.
spread the mushroom mix over the projected wrap area.
plunk on chunk-o-beef
wrap
seal seams with water or beaten egg - seal between each layer of pastry at the ends to minimize leaking.
use scrap pastry to decorate top - brush with water or butter or egg wash or not. if you have large crystal sea salt, sprinkle on the wet wash.
I put the roast on an alum foil sheet directly on the pre-heated stone to maximum crisping the bottom crust.
my 450' oven takes about 17-20 minutes to puff&brown the puff pastry.
allow to rest 5-10 minutes prior to slice/serve - but do not cover