Beeftenderloinencroute Recipes

BOEUF EN CROUTE

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.

THE ULTIMATE BEEF WELLINGTON

Steps:

• For the Duxelles:
• To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
• For the Beef:
• To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
• Preheat oven to 425 degrees F.
• On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
• Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.
• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
• Preheat oven to 500 degrees F and place a baking sheet inside to heat.
• Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

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"

Steps:

• Pre-heat your gas or electric oven to 450 F (230C). Place the beef tenderloin in your roasting tray, dot with butter.
• Place the beef in the oven for about 10 minutes, until half-cooked.
• Remove the tenderloin from the oven, season with salt & pepper and leave to rest until lukewarm. Make sure you save all the delicious caramelized juices from the roasting tray!
• Coat the tenderloin with the foie gras mousse.
• Roll out the puff pastry, and place it on the lightly-oiled baking tray.
• Gently place the tenderloin on the puff pastry, and wrap it up. Avoid pinching the meat.
• Cut off the excess pastry and use it to decorate to your liking. Smear the egg yolk over the wrap.
• Place the wrap in your oven at 440F (220C) for 15 minutes.
• Serve with your favorite side dish, enjoy!

BEEF EN CROûTE WITH CORIANDER WALNUT FILLING

Steps:

• Trim tenderloin if necessary and pat dry. Halve tenderloin crosswise and season with salt and pepper. In a large heavy skillet heat oil over moderately high heat until just smoking and brown beef, 1 piece at a time, on all sides, about 2 minutes total for each piece of beef, transferring to a platter.
• Make an egg wash by lightly beating egg with water. On a lightly floured surface with a floured rolling pin roll out dough into a 19- by 15-inch rectangle (slightly less than 1/4 inch thick). Cut a 1-inch strip of dough from a shorter end (leaving an 18- by 15-inch rectangle) and reserve strip. Arrange rectangle lengthwise on a baking sheet or tray (about 17 1/2 by 12 1/2 inches), letting excess hang over. Spread one third filling lengthwise down middle of rectangle, forming a 16- by 2-inch strip. Arrange beef pieces end to end lengthwise on filling and spread remaining filling on top of beef. Brush edges of dough with some egg wash. Fold up long sides of dough to enclose beef completely and seal edge. Fold ends of dough over wrapped beef and seal edges. Invert a large baking sheet onto wrapped beef and invert beef onto sheet so that pastry is seam side down. Brush crust evenly with some egg wash. Cut out holly leaves and berries from reserved pastry strip and arrange on crust, gently pressing to make them adhere. Brush decorations with some egg wash and with a sharp knife make small steam vents every 3 inches on top of crust. Chill beef en croûte, loosely covered, at least 1 hour and up to 6.
• Preheat oven to 400°F.
• Bake beef en croûte in middle of oven 45 minutes, or until pastry is golden brown and a thermometer inserted diagonally 2 inches into center of beef registers 115°F. Let beef stand on sheet on a rack 25 minutes. Beef will continue to cook as it stands, reaching 125°F. (medium-rare).

BEEF TENDERLOIN EN CROUTE

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.