INGREDIENTS
8 oz
beef tenderloin
kosher salt and freshly ground pepper
2 tbsp
canola or vegetable oil (divided)
1
sheet thawed frozen puff pastry
1 tbsp
unsalted butter
8 oz
cremini mushrooms (thinly sliced)
2 tsp
fresh thyme leaves (plus more for garnish)
1 clove
garlic (minced)
1/2 cup
dry white wine
2 oz
truffle (foie gras or liver mousse (about 1/4 cup))