Filet De Boeuf En Croute Filet Mignon In Puff Pastry 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.

FILET DE BOEUF EN CROUTE

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.

FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA

Steps:

• In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side. Set aside to cool completely.
• In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates. Add cream, salt and pepper. Reduce over moderate heat to a thick puree. Cool.
• Preheat oven to 450 degrees F.
• Divide pastry into 6 equal portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick. Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
• Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired.
• Glaze the tops of the pastry with egg wash.
• Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
• Arrange each tournedo on a heated plate and garnish with watercress. Nap the sauce Madeira around the tournedos.
• In a saucepan, bring Madeira, shallots, and thyme to a boil. Reduce to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season, to taste, with salt and pepper.
• Yield: Makes about 1 cup

FILET MIGNON IN PUFF PASTRY RECIPE - (4.4/5)

Steps:

• Preheat oven to 425ºF. Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 tablespoon butter. In shallow roasting pan, (I use my metal 13x9-inch cake pan), bake in preheated oven, buttered side up, at 425ºF. for 10 minutes. Place in fridge until cold. I pop it right into the fridge and set the pan on a dish towel. 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 preheated 425ºF oven for 25 minutes for medium-rare. Less if your steaks are thinner or prefer rare. Longer if you prefer medium. Serve with sour cream horseradish sauce if desired. Note: 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. Prep time does not include chilling time.

FILET MIGNON IN PUFF PASTRY

Steps:

• Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled., Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps. , Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg., Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg., Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine sauce ingredients. Serve with steaks.

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

Steps:

• Pre-heat oven to 425º.
• Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbsp butter.
• In shallow roasting pan, (I use my metal 13x9 cake pan), bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
• Place in fridge til cold. I pop it right into the fridge and set the pan on a dish towel.
• 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. LESS if your steaks are thinner or prefer rare. Longer if you prefer medium. Serve with sour cream horseradish sauce if desired.
• *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.

FILET DE BOEUF EN CROUTE (BEEF WELLINGTON)

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.