• Make sure your plant-based tenderloin is fully thawed
• Thaw in fridge overnight (preferred) Or Thaw in cold running water (~ 1 hour)

Make the Filling (OPTIONAL)

• Pulse mushrooms in a food processor. Sauté with shallots, thyme, and a pinch of salt until browned and nearly dry. Add soy sauce and vegan yogurt, stir until spreadable, then cool completely.

Sear & Wrap In Pastry

• Sear the tenderloin on all sides in a hot pan with oil for about 2 minutes total, then let cool
• Lay out the puff pastry on a floured surface
• Spread the chilled mushroom filling over the upper 3⁄4 of the pastry
• Lightly coat the tenderloin with mustard, place it on the pastry, and wrap tightly
• Seal edges with a bit of water and fold the ends neatly
• Chill for 20 minutes.

Bake

• Preheat oven to 425°F
• Score the top gently and bake for 25 minutes, or until the pastry is golden brown and crisp
• Let rest for 10 minutes before slicing

Serve

• Slice into 1⁄2-inch pieces, sprinkle with sea salt and chives, and serve hot
• Drizzle with plant-based butter and/or serve with a flavorful sauce to add moisture - our favorite is horseradish sauce and gravy