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Boeuf en Croûte
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
115 minutes
Beef tenderloin filets stuffed with mushrooms in a crispy puff pastry, served with a rich red wine sauce. Elegant and simple using frozen puff pastry, perfect for preparing in advance.
Ingredients:
  • 1 teaspoon olive oil
  • 2 (6 ounce) beef tenderloin filets
  • 1 tablespoon butter
  • 8 ounces fresh white mushrooms, minced
  • 0.33333334326744 cup minced shallot
  • 2 cloves garlic, minced
  • 2 tablespoons red wine
  • 4 6-inch squares of frozen puff pastry, thawed but still cold
  • 1.5 cups red wine
  • salt and pepper to taste
  • 1 egg
  • 2 tablespoons milk
Instructions:
  • In a hot skillet, sear filets in olive oil until nicely browned, about 1 to 2 minutes per side. Refrigerate for at least 1 hour until cold before serving.
  • In the skillet over medium heat, melt butter. Sauté mushrooms, shallots, and garlic until shallots are translucent and mushrooms release their juices, about 6-8 minutes. Add red wine, scrape pan for extra flavor, then transfer mixture to a bowl and refrigerate for 45 minutes.
  • Place 2 pieces of puff pastry on a work surface and gently lay a chilled filet on each. Spoon half of the mushroom mixture on top of each filet, then cover with another piece of puff pastry. Seal the edges tightly, trim any excess, and make a small slit on the top of each package.
  • In a saucepan over medium heat, simmer 1 1/2 cups of red wine until reduced by half, approximately 15 minutes. Season the wine sauce with salt and pepper to taste. In a separate bowl, whisk an egg into milk. Brush the pastry packages with the egg mixture for a browner crust, if desired. Refrigerate the bundles to keep them cold.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and line a baking sheet with parchment paper.
  • Lay the puff pastry bundles on the baking sheet, bake until the pastry golden brown and crisp, and the filets reach your desired doneness (about 15 minutes for medium-rare, with an internal temperature of 130 degrees F). Serve each filet in the pastry shell, topped with wine sauce.

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