1. Recipes

How to Make Boeuf en Croûte - A Step-by-Step Guide

Boeuf en Croûte, also known as Beef Wellington, is a classic French dish that combines the richness of beef tenderloin with the buttery flakiness of puff pastry. This elegant and indulgent dish is typically reserved for special occasions or fine dining experiences, but with the right recipe and techniques, it can be recreated in the comfort of your own home.

The dish starts with a perfectly seared beef tenderloin, which is then slathered in a savory mushroom duxelles and wrapped in a ...

Read more Snack recipes

Ingredients

  • 1 teaspoon olive oil
  • 2 (6 ounce) beef tenderloin filets
  • 1 tablespoon butter
  • 8 ounces fresh white mushrooms, minced
  • ⅓ cup minced shallot
  • 2 cloves garlic, minced
  • 2 tablespoons red wine
  • 4 6-inch squares of frozen puff pastry, thawed but still cold
  • 1 ½ cups red wine
  • salt and pepper to taste
  • 1 egg (Optional)
  • 2 tablespoons milk (Optional)

Information

  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 55 mins
  • Servings: 2

  • Heat olive oil in a heavy skillet over high heat until very hot. Sear filets until well browned on both sides, 1 to 2 minutes per side. Remove filets from the skillet, and chill in the refrigerator for at least 1 hour. Filets must be cold.
  • In the same skillet over medium heat, melt butter. Cook and stir mushrooms, shallots, and garlic until shallots are tender and translucent and 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 mushroom mix into a bowl, and chill in the refrigerator for about 45 minutes.
  • Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half mushroom mixture in a neat layer on top of each filet, and top each with a piece of puff pastry. Fold and pinch edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into top of each package.
  • Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until wine is reduced by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush pastry packages with egg mixture for a browner crust, if desired. Return bundles to the refrigerator to keep cold.
  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until pastry is golden brown and crisp and filets are desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into center should read 130 degrees F (54 degrees C). Serve each filet in pastry shell with spoonfuls of wine sauce on top.

    • Nutrition

    3274 cal.

    • Total Fat: 215g
    • Saturated Fat: 60g
    • Cholesterol: 196mg
    • Sodium: 1359mg
    • Total Carbohydrate: 232g
    • Dietary Fiber: 9g
    • Total Sugars: 8g
    • Protein: 69g
    • Vitamin C: 5mg
    • Calcium: 123mg
    • Iron: 18mg
    • Potassium: 1420mg

    Categories

    French recipes
    Beef recipes
    Pastry recipes
    Main recipes
    Entree recipes
    Entrée recipes