Boeuf en Croute

Name: Boeuf en Croute
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 2
Cuisine: Global
Ingredients: 340 grams beef tenderloin filets; 1 Tbsp butter; 2 cloves garlic, minced; 1 teaspoon olive oil; 4 squares 6-inch squares of frozen puff pastry, thawed but still cold; 355 milliliters red wine; 2 servings salt and pepper to taste; 79 milliliters minced shallot; 227 grams fresh white mushrooms, minced

Boeuf en Croute

You can never have too many main course recipes, so give Boeuf en Croute a try. This recipe serves 2. One portion of this dish contains approximately 35g of protein, 46g of fat, and a total of 729 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have shallot, olive oil, puff pastry, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 55 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Red Wine

Shallot

Butter

Garlic

Juice

Equipment you will use

Frying Pan

Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.

Ingredients you will need

Mixed Mushrooms

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Bowl

Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet.

Ingredients you will need

Puff Pastry Sheets

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.

Ingredients you will need

Puff Pastry Sheets

Mushrooms

Spread

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.

Ingredients you will need

Salt And Pepper

Wine

Sauce

Milk

Egg

Equipment you will use

Sauce Pan

Whisk

Bowl

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

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)).

Ingredients you will need

Puff Pastry Sheets

Equipment you will use

Baking Sheet

Kitchen Thermometer