Filet De Boeuf En Croute Beef Wellington Recipes

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FILET DE BOEUF EN CROUTE (FILET MIGNON IN PUFF PASTRY)



Filet De Boeuf En Croute (Filet Mignon in Puff Pastry) image

This recipe is really impressive and REALLY easy. If you are preparing this for Valentines or company, you can fix everything ahead of time. Then, when ready, just stick in oven and enjoy a little extra time with your Valentine or company.

Provided by Kelly Williams

Categories     Beef

Time 45m

Number Of Ingredients 8

2 filet mignon steaks at least 2" thick
2 Tbsp unsalted butter, softened
coarse ground pepper
1/2 tsp minced garlic, optional if you don't care for garlic
2 slices muenster, swiss, havarti, or monterey jack cheese
1 sheet puff pastry rolled out just a little bit
1 egg, beaten
1 Tbsp olive oil

Steps:

  • 1. Pre-heat oven to 425º.
  • 2. Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbsp butter.
  • 3. In shallow roasting pan, (I use my metal 13x9 cake pan), bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
  • 4. Place in fridge til cold. I pop it right into the fridge and set the pan on a dish towel.
  • 5. 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.
  • 6. Beat egg with oil, and brush pastry with it. Bake in center of pre-heated 425º oven for 25 minutes for med-rare. LESS if your steaks are thinner or prefer rare. Longer if you prefer medium. Serve with sour cream horseradish sauce if desired.
  • 7. *If you have a tiny bit of extra pastry, roll with your hands into a long rope, cut in half and use to make a design on top of each before baking and basting.

BOEUF EN CROUTE



Boeuf en Croute image

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

1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
⅓ cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 ½ cups red wine
salt and pepper to taste
1 egg
2 tablespoons milk

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 OR BEEF WELLINGTON



Boeuf En Croute or Beef Wellington image

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

5 lbs boneless filet of beef
salt and pepper
1/4 cup butter
1 tablespoon oil
1 (8 ounce) package frozen puff pastry
2 (8 ounce) packages foie gras pate (pate de foie-I use the pepper variety)
1 egg, beaten

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

FILET DE BOEUF EN CROUTE (BEEF WELLINGTON)



Filet De Boeuf En Croute (Beef Wellington) image

Provided by Meredith Etherington-Smith

Categories     dinner, project, roasts, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

4 cups sifted all-purpose flour
5 ounces butter, cold
2 whole eggs
3 tablespoons vegetable oil
1 teaspoon salt
1 beef fillet (about 3 pounds)
Salt and freshly ground pepper to taste
12 ounces finely ground loose pork sausage
2 tablespoons finely chopped truffle peelings (optional)
1 to 2 egg yolks

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

FILET DE BOEUF EN CROUTE



Filet De Boeuf En Croute image

(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

2 nice-sized thick filet mignon steaks, 2 inches thick at least
2 tablespoons unsalted butter, softened
fresh coarse ground black pepper
1/2 teaspoon minced garlic (optional if you don't like garlic) (optional)
2 slices swiss cheese or 2 slices monterey jack cheese, thick
1 sheet puff pastry, rolled out just a little bit
1 egg
1 tablespoon olive oil
1 cup sour cream
1 -2 tablespoon horseradish, to your preference, and not the the cream style, the real deal
1/4 teaspoon Dijon mustard (optional)

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

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