Recipe

Boef En Croute Aka Beef Wellington Recipe


Boef En Croute Aka Beef Wellington Recipe
Add Step-by-Step Photos 		Steadwell / All my dishes
1 month, 4 weeks ago
Specialty Dish
Prep:30m Cook:150m Servings:4

Steadwell

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Ingredients
  • Puff Paste Dough
  • 5 lb Beef Tenderloin Filet "Filet Mignon"
  • 1/4 cup Brandy
  • Liver Pate
  • Duxelles "Scallions Sauted With Button Mmushrooms"
  • 1 Egg White
  • French Egg Wash
  • Sauce Perigueux

Directions
  1. Preheat the oven to 425 degrees.
  2. Prepare a double portion of Pate Feuilletee (Puff Paste Dough).
  3. Apply butter upon the beef.
  4. Roast on a rack to an internal temperature of 120 degrees.
  5. Remove the meat from the oven and flambe with the brandy.
  6. Let the meat cool to room temperature.
  7. Coat the meat thinly with the liver pate.
  8. Roll out part of the pastry dough into a rectangle about 1 1/2" longer and 1 1/2" wider than the meat.
  9. Coat the dough with cooled Duxelles.
  10. Center the fillet on the rolled out dough.
  11. Roll out the remaining dough and shape it over the meat.
  12. Seal the top and bottom parts of the dough together by pinching after brushing with egg white.
  13. Brush the exposed surfaces of the dough with French Egg Wash. Place on a greased baking sheet. Bake 10 minutes.
  14. Reduce the oven temperature to 375 degrees.
  15. Bake until the crust is golden (about 20 minutes).
  16. Let the preparation stand for 15 minutes before serving. Carve with a very sharp knife into 3/4" thick slices.
  17. Serve with Sauce Perigueux.

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Comments

mommyluvs2cook 1 month, 4 weeks ago said:
Sounds Fantastic!!!


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