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Boeuf en croûte – Baked beef fillet with mushroom in pastry crust

March 3, 2011 9 Comments

There is not one day that goes past that I don’t feel guilty that I have not updated you on all the cooking I have been up to. There is usually too much to write about and too little time to do it in. I have a 2 year old and balancing my life, her life, home life and family life can be challenging at the best of times. This year has been very full already so my blog posting has unfortunately been a little less.

I sometimes look at some of my favourite blogs and marvel at how great their photos are, their writing is, their food styling is and how great their cooling skills are and wonder if am I really good enough to pull this blog thing off. Are people out there reading with interest or just curiosity?  I conclude to myself that at the end of the day all of that does not matter, as long as it makes me happy I will keep on cooking, keep on photographing and keep on writing :) The Foodie Goddess is here to stay!

A couple of months back I hosted a family dinner, which I often do, and as in any Italian family there are heaps of great cooks at the table so its always a challenge to find something different to share with them. Hopefully my novelty dishes hide the lack of experience I have compared to them…year and years.

I had recently bought a beautiful cookbook by Serge Dansereau. I have about 50 post-it-notes sticking out from pages that contain the recipes I want to cook and here I found the main course of this family dinner called Boeuf en croûte, English please.. Baked beef fillet with mushroom in pastry crust. You could say it is the French version to beef wellington. I don’t know this for a fact but they are similar dishes.

 

Ingredients

800g beef tenderloin, center cut

4 tablespoons vegitables oil

100g butter

500g large field mushrooms, peeled stems removed and roughly chopped

4 French shallots, finely chopped

1 teaspoon thyme leaves

12 slices prociutto

1 x 25cm sheet butter puff pastry

2 free range egg yolks, well beaten eggs (for wash)

Red wine sauce

How to

  1. Pat the beef dry with paper towels and season well with salt and pepper. Heat half the oil and 1 tablespoon of the butter in a large frying pan over high heat. Add the beef and cook for 5 mins on all sides, or until well seared. Remove to a plate and allow to cool.
  2. Place the mushrooms in a food processor and process until very finely chopped. Heat the remaining oil and remaining butter in a frying pan over high heat. Add the shallots and sweat for 1 minute, then add the mushrooms and cook for 15 mintues, or until all the liquid has evaporated and the mushrooms mixture us very dry. Remove from the heat, season to taste then add the thyme leaves. Set aside to cool for 15 minutes.
  3. Arrange half the prosciutto slices on a sheet of platic wrap sp they are wide at the tenderloin – the slices should slightly overlap. Spread the mushrooms over the prosciutto. Lay the beef on mushrooms and roll the plastic wrap over to cover the beef. Refrigerate for 1 hour.
  4. Preheat oven to 220°C.
  5. Remove the plastic wrap and lay the prosciutto – wrapped in beef in the center of the pastry sheet. Brush the egg wash along the sides of the pastry, fold the pastry over to cover the beef, trim the excess pastry, then fold and seal each end to make a neat parcel. Brush the top with the egg wash. Add some cut pastry leaves for decoration and brush with the egg wash. Use the tines of a fork to press and seal the edges of the pastry and refrigerate for 10 mins.
  6. Place the beef in the oven and cook for 5 – 10 mins until golden, then redure the oven to 140°C, opening the oven door for a minute to help love the temperature. cook for a further 20 mins until you have a nice, juicy pink result. Rest for 5 minutes.
  7. Place the beef on a cutting board, cut both ends, then cut in two in the middle and each half in two again to achieve for portions. Place each portion on a warm plate and serve with red wine sauce and sautéed green beans.

Buon Appetito!

Adapted from French Kitchen by Serge Dansereau.

 

Tags: , , , , Baked beef fillet with mushroom in pastry crust, Beef, Books, Food writers, French Kitchen, Serge Dansereau
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  • http://www.facebook.com/profile.php?id=646695866 Michèle Froidevaux

    oooooo yes please!!

    • Anonymous

      Thanks honey! x

  • Barbara Bakes

    It looks fabulous! I’m sure the family was impressed with your delicious contribution.

    • Anonymous

      Thanks Barbara, we all enjoyed it. I love when you make something and you think.. ‘wow, that was good!’ :)

  • Lorraine @ Not Quite Nigella

    Emanuela,don’t feel bad at all. Having a 2 year old is a huge responsibility and you did so well with this beouf en croute! I really like the French Kitchen cookbook too :)

    • Anonymous

      Hi Lorraine… thanks for your encouraging comments :) I love that cookbook and am slowly making my way through all those recipes I have flagged as ‘must-dos’.. have you tried the ‘Mini meat croissants’??? They are SOOOO yummy. I made them one night with the intention they would be just a little started and we ended up finishing them all off as our main! hehehe

  • http://thehospitalityguru.com.au Anna Johnston

    Beautiful Emanuela, this is a wonderful beouf en croute – I cannot imagine adding a 2 yr old to the mix of busy life – so well done you for putting on this dinner party :)

    • Anonymous

      Thanks Anna. I do love it, cooking that is… but always wish you had more time… I am sure 2 year old or not everyone wishes for more time :) Thanks for stopping by.

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