Preheat oven to 475 degrees F.
Rub beef with Crisco Canola Oil; season generously with salt and
pepper. Place in a shallow roasting pan; roast for 5 minutes. Reduce
heat to 425 degrees F and continue roasting for 20 minutes more.
Remove roast from oven and cool completely.
In a medium skillet, heat remaining
1 tablespoon Crisco Canola Oil over medium high heat. Add shallots
and onion; sauté until mushrooms are soft. Remove from heat.
Stir in garlic herb cheese. Chill until ready to use.
On a lightly floured surface, roll out puff pastry into a rectangle
large enough to enclose roast. Reserve extra pastry for decorations.
Spread pastry with chilled mushroom mixture to within
3 inches of the edge; place roast on top. Wrap pastry tightly around
roast; press seams to seal.
Place, seam side down, on a cookie sheet. Cut a few small slits
on top to allow steam to escape. Brush entire surface of pastry
with egg mixture. Cut out decorative shapes from reserved pastry
and place on top; brush with mixture egg mixture.
Bake at 425 degrees F for 30 to 35 minutes. Use a meat thermometer
to check the internal temperature. It should read 135-145 degrees
F for rare to medium rare and pastry should be golden brown. Let
stand for 10 minutes before slicing. Garnish serving platter with
crab apples and green leaves, if desired.
Recipe reprinted by permission of Crisco®. All rights reserved.