BOEUF EN CROUTE
An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional pate de foie gras. This is a big hit with both my family and my guests. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. Perfect served with asparagus.
Provided by Spencer & Serena
Categories World Cuisine Recipes European French
Time 1h55m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
- In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
- Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
- Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
Nutrition Facts : Calories 3273.5 calories, Carbohydrate 232.4 g, Cholesterol 195.9 mg, Fat 215.3 g, Fiber 8.6 g, Protein 68.7 g, SaturatedFat 59.5 g, Sodium 1358.6 mg, Sugar 8.4 g
BOEUF EN CROUTE
Steps:
- Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a saute pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate.
- In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley.
- Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the fillet from the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake.
- Preheat the oven to 425 degrees F.
- Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices.
BEEF TENDERLOIN EN CROUTE
This recipe came from a cookbook received as a Christmas gift. This is a great "special occasion" dish. It was well received and consumed heartily.
Provided by CARLYSSA
Categories Roast Beef
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees.
- Tie meat w/ string@ 1" intervals, if needed.
- Place meat on rack in baking pan.
- Roast 45-50 min.
- or until meat thermometer registers 135 degrees.
- Remove from oven.
- Cool 30 min.
- in refrigerator.
- Remove string.
- Thaw puff pastry sheets according to package directions.
- Cook and stir mushrooms in margarine in large skillet 10 minutes or until liquid evaporates.
- Add cream cheese, bread crumbs, wine, chives and salt; mix well.
- Chill.
- On lightly floured surface, overlap pastry sheets 1/2" to form 14x12 inch rectangle; press edges firmly together to seal.
- Trim length of pastry 2 1/2" longer than length of meat.
- Spread mushroom mixture over top and sides of meat.
- Place meat in center of pastry.
- Fold pastry over meat; press edges together to seal.
- Decorate top with pastry trimmings, if desired.
- Brush pastry w/combined egg and water.
- Place meat in greased 15x10x1 inch jelly roll pan.
- Bake 20-25 minutes or until pastry is golden brown.
- Let stand 10 minutes before slicing.
BEEF TENDERLOIN
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
- Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
- Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.
BEEF TENDERLOIN NIçOISE
It is human nature to want to spend money on food for an important occasion. It is not necessary, but we still do it. And every now and again, that feels good. A beautiful fillet or tenderloin of beef is something special: Even those who do not cook know that. The joy is that these cuts are simple to prepare, needing nothing except to be roasted, rested and sliced. The accompanying vegetables are not served in great heaping bowls on the table, but are chopped and added as an abundant garnish to the welcoming platter of meat. I have called this style niçoise because the components - potatoes, tomatoes, olives and beans - take their inspiration from that traditional stalwart, the salade niçoise.
Provided by Nigella Lawson
Categories lunch, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Generously season the beef with salt and pepper. Place beef in a roasting pan, and rub it with vegetable oil. Roast for 30 minutes, then reduce heat to 325 degrees. Roast until internal temperature reaches 125 degrees (for rare) or 140 degrees (for medium rare), about 30 to 50 minutes depending on thickness of roast. While beef roasts, prepare vegetables.
- Bring a pan of salted water to a boil, and add potatoes. Cook until tender, about 30 minutes. Drain, allow to cool slightly, and cut into 1/4-inch dice. Place in a bowl, and toss with a small amount of olive oil. Season with salt to taste, and set aside.
- Bring another pan of salted water to a boil, and add green beans. Cook until bright green and barely tender. Drain immediately, and plunge into a bowl of cold water, then drain again. Set aside.
- Bring a pan of water to a boil, and remove from heat. Add tomatoes, and allow to sit for several minutes, until skins split. Remove tomatoes with a slotted spoon. Peel and halve them, discarding seeds. Cut tomato pulp into 1/4-inch dice, and sprinkle with a little salt and sugar. Set aside.
- When beef is cooked to taste, remove from oven, and sprinkle with salt and pepper. Allow to rest for a few minutes, then carve into thin slices, reserving any juices. Arrange on a platter, and drizzle with juices. Toss beans and diced potatoes together, and scatter around beef. Scatter tomato dice over beef, and sprinkle with olives. Strew with basil leaves, and serve.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 53 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 891 milligrams, Sugar 2 grams, TransFat 0 grams
BEEF TENDERLOIN
Make and share this Beef Tenderloin recipe from Food.com.
Provided by Ted Mizerek
Categories Roast Beef
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F Using the tip of a sharp knife, cut slits all over the tenderloin and insert garlic slivers into them.
- Brush the tenderloin with olive oil and rub it all over with the pepper and thyme. Sprinkle with salt.
- Place the tenderloin on a rack in a shallow roasting pan and roast it for 15 minutes. Reduce the oven temperature to 350°F and roast for 20 minutes for medium-rare meat; roast 5 minutes longer for medium. Let the tenderloin rest for 15 minutes before carving.
- Slice the tenderloin 1/2-inch thick and arrange on a platter. Serve with Mustard Horseradish Cream Sauce.
Nutrition Facts : Calories 436.7, Fat 31, SaturatedFat 12, Cholesterol 120.4, Sodium 199.8, Carbohydrate 2.4, Fiber 0.7, Sugar 0.8, Protein 35.1
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