Boef En Croute aka Beef Wellington
From steadwell 14 years agoIngredients
- Puff Paste Dough shopping list
- 5 lb beef tenderloin Filet "Filet Mignon" shopping list
- 1/4 cup brandy shopping list
- liver Pate shopping list
- Duxelles "scallions Sauted With Button Mmushrooms" shopping list
- 1 egg white shopping list
- French egg wash shopping list
- Sauce Perigueux shopping list
How to make it
- Preheat the oven to 425 degrees.
- Prepare a double portion of Pate Feuilletee (Puff Paste Dough).
- Apply butter upon the beef.
- Roast on a rack to an internal temperature of 120 degrees.
- Remove the meat from the oven and flambe with the brandy.
- Let the meat cool to room temperature.
- Coat the meat thinly with the liver pate.
- Roll out part of the pastry dough into a rectangle about 1 1/2" longer and 1 1/2" wider than the meat.
- Coat the dough with cooled Duxelles.
- Center the fillet on the rolled out dough.
- Roll out the remaining dough and shape it over the meat.
- Seal the top and bottom parts of the dough together by pinching after brushing with egg white.
- Brush the exposed surfaces of the dough with French Egg Wash. Place on a greased baking sheet. Bake 10 minutes.
- Reduce the oven temperature to 375 degrees.
- Bake until the crust is golden (about 20 minutes).
- Let the preparation stand for 15 minutes before serving. Carve with a very sharp knife into 3/4" thick slices.
- Serve with Sauce Perigueux.
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