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
FILET DE BOEUF EN CROUTE
(Filet Mignon in Puff Pastry) I prefer not to eat out on Valentine's Day, hate fighting the crowds, the noise, the usually bad service because the restaurant is jam packed, the expense...could I have a little cheese with my "whine"? LOL! Here's what I made for the main course last year, and it was to DIE for. Almost too pretty to eat....almost! Enjoy!!! *Prep-time does not include chilling time.
Provided by Wildflour
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
- In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
- Place in fridge til cold.
- Roll out puff pastry a little and cut in half.
- Spread steaks with garlic, top with cheese.
- Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
- Place seam-side down onto baking sheet lined with parchment paper.
- Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
- Beat egg with oil, and brush pastry with it.
- Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
- Serve with horseradish sauce if desired.
- Serves 2.
Nutrition Facts : Calories 1202.6, Fat 98.6, SaturatedFat 39.4, Cholesterol 210.2, Sodium 634.4, Carbohydrate 60.1, Fiber 2.1, Sugar 6, Protein 21.2
BOEUF EN CROUTE OR BEEF WELLINGTON
This seems complicated, but when you have made it once, it really isn't. This is a huge favourite and also the meal my eldest asks for every birthday. I serve it with garlic mashed potatoes and usually asparagus because that is his fave or broccoli au gratin.
Provided by Lorrie in Montreal
Categories Roast Beef
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Sprinkle beef with salt and pepper; heat half the oil and butter in a pan and brown beef on all sides. Place in roasting pan, dot with remaining butter and roast for 10 minutes -- longer if you want it more well done.
- Remove and let stand until cooled. Remove string.
- Preheat oven to 425°F.
- Place paté in a bowl and beat until smooth.
- Roll out puff pastry 1/2 inch thick, large enough to completely envelop the roast.
- Spread paté over top and sides of filet. Place filet, paté side down on pastry. Spread remaining paté on the top of the filet.
- Brush one side of the pastry with egg. Fold unbrushed over meat; fold together and press.
- Brush entire pastry with egg and bake for 40 minutes -- increasing by 5 minutes for more well done.
Nutrition Facts : Calories 2112, Fat 172.4, SaturatedFat 67, Cholesterol 481.5, Sodium 593, Carbohydrate 25.7, Fiber 0.8, Sugar 0.5, Protein 107.5
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.
TOURNEDOS OF BEEF FORESTIERE
Steps:
- Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
- For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
- Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).
FILET DE BOEUF EN CROUTE (BEEF WELLINGTON)
Provided by Meredith Etherington-Smith
Categories dinner, project, roasts, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- A day ahead, make the pastry. Place flour into a food processor. Cut the butter into tablespoon-size pieces and drop one by one into the flour to coat. Pulse about 5 times until butter is finely chopped. Combine the eggs, oil, 1 tablespoon water and the salt and blend with a fork. With the food processor running, pour the egg mixture in and process until dough starts to form. Stop and scrape the sides and bottom. Process just until the dough forms shiny, damp clumps, adding about 1 tablespoon more water if necessary. Turn out onto a work surface and knead lightly to make a smooth ball. Flatten into a 1 1/2-inch-thick rectangle. Cover with plastic wrap and place in a food-storage bag. Refrigerate overnight.
- The next day, let the dough set at room temperature for about 15 minutes. Meanwhile, sprinkle the fillet with salt and pepper. Spread the ground sausage on top, sprinkle with the truffle pieces (if using) and pat them into the sausage.
- Roll out pastry on a lightly floured work surface. Place the fillet, sausage side down, almost in the center of the dough. Beat 1 egg yolk with 1 teaspoon water. Fold up one long side of the pastry so that it almost covers the bottom of the fillet. Brush 1 1/2 inch of the long edge with some egg-yolk mixture. Trim the other long edge so that it just reaches over the brushed portion, and fold it up. Press lightly to seal. Flip the pastry-wrapped fillet. Seal the ends, moistening them with yolk mixture so they stick together.
- Place on a rimmed baking sheet. Brush pastry twice with the remaining egg-yolk mixture. Cut several slits in the top for air vents. Refrigerate while preheating the oven.
- Preheat oven to 400 degrees. Bake fillet until the internal temperature registers 135 degrees on an instant-read thermometer, about 35 minutes for medium-rare. If the pastry browns too quickly, cover loosely with a piece of parchment paper.
- Let fillet cool for 15 minutes before cutting it into thick slices. Serve warm.
Nutrition Facts : @context http, Calories 955, UnsaturatedFat 30 grams, Carbohydrate 49 grams, Fat 62 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 25 grams, Sodium 726 milligrams, Sugar 1 gram, TransFat 1 gram
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