There’s just something good for the soul in a nice beef dish, especially as summer is edged out by the touch of autumn.

Sometimes you just want to whip up a hamburger, but there’s so much more you can do when you have a little time to make a memorable dinner for two, or really knock the socks off guests. Here’s a dish that looks like you’ve worked all day. No one needs to know!

See recipe after the jump…

What You Need:

(Makes: 8-10 servings)

1- (3 to 4 pound) beef tenderloin

12 ounces of fresh mushrooms, finely chopped

2 tablespoons of margarine

8 ounces of herb cream cheese, softened

1/4 cup of seasoned bread crumbs

1 tablespoons Madeira

1 tablespoon of chopped fresh chives

1/4 teaspoon salt

1-(17 ounce) package of frozen puff pastry, thawed

1 egg, beaten

1 tablespoon cold water

What to Do:

STEP 1) Place the tenderloin on a rack in a baking pan. Bake at 425 degrees for 45 to 50 minutes or until a meat thermometer registers 135 degrees. Cool in the refrigerator for 30 minutes.

STEP 2) Sauté the mushrooms in the margarine in a skillet for 10 minutes or until liquid evaporates, stirring occasionally. Stir in the cream cheese, bread crumbs, wine, chives and salt. Let stand until cool.

STEP 3) Overlap the pastry sheets 1/2 inch on a lightly floured surface to form a 12×14-inch rectangle; press edges firmly to seal. Trim pastry 2 & 1/2 inches longer than the length of the tenderloin.

STEP 4) Spread the mushroom mixture over the top and sides of the tenderloin. Place the tenderloin in the center of the pastry. Fold the pastry over the tenderloin; press the edges to seal. Decorate the top with any pastry trimmings.

STEP 5) Brush the pastry with a mixture of the egg and cold water. Place in a greased 10×15 inch baking pan. Bake tenderloin for 20 to 25 minutes or until pastry is golden brown. Let stand for 10 minutes before slicing.

STEP 6) Enjoy!

*NOTE: If the tenderloin is in two pieces, overlap the thinner ends and tie with kitchen twine at one-inch intervals.