Best 4 Beef Tenderloin En Croute Recipes

BEEF TENDERLOIN "EN CROUTE"

Steps:

• Pre-heat your gas or electric oven to 450 F (230C). Place the beef tenderloin in your roasting tray, dot with butter.
• Place the beef in the oven for about 10 minutes, until half-cooked.
• Remove the tenderloin from the oven, season with salt & pepper and leave to rest until lukewarm. Make sure you save all the delicious caramelized juices from the roasting tray!
• Coat the tenderloin with the foie gras mousse.
• Roll out the puff pastry, and place it on the lightly-oiled baking tray.
• Gently place the tenderloin on the puff pastry, and wrap it up. Avoid pinching the meat.
• Cut off the excess pastry and use it to decorate to your liking. Smear the egg yolk over the wrap.
• Place the wrap in your oven at 440F (220C) for 15 minutes.
• Serve with your favorite side dish, enjoy!

BEEF TENDERLOIN EN CROUTE

Steps:

• Heat oven to 425 degrees.
• Tie meat w/ string@ 1" intervals, if needed.
• Place meat on rack in baking pan.
• Roast 45-50 min.
• or until meat thermometer registers 135 degrees.
• Remove from oven.
• Cool 30 min.
• in refrigerator.
• Remove string.
• Thaw puff pastry sheets according to package directions.
• Cook and stir mushrooms in margarine in large skillet 10 minutes or until liquid evaporates.
• Add cream cheese, bread crumbs, wine, chives and salt; mix well.
• Chill.
• On lightly floured surface, overlap pastry sheets 1/2" to form 14x12 inch rectangle; press edges firmly together to seal.
• Trim length of pastry 2 1/2" longer than length of meat.
• Spread mushroom mixture over top and sides of meat.
• Place meat in center of pastry.
• Fold pastry over meat; press edges together to seal.
• Decorate top with pastry trimmings, if desired.
• Brush pastry w/combined egg and water.
• Place meat in greased 15x10x1 inch jelly roll pan.
• Bake 20-25 minutes or until pastry is golden brown.
• Let stand 10 minutes before slicing.

BOEUF EN CROUTE

Steps:

• Season the beef with salt, and pepper. Melt a tablespoon of butter with a drizzle of the olive oil in a saute pan until hot, then sear the beef on all sides. Remove from the pan to a board, and let cool completely, then wrap in plastic wrap, and refrigerate.
• In the same pan as the beef, prepare the mushroom duxelles: Melt the remaining 2 tablespoons butter and fry the shallots until translucent. Add the mushrooms, thyme, and bay leaf, and cook until very tender. Pour over the Madeira, and bring to a boil, and cook until all the liquid has evaporated. Add the creme fraiche and cook down to a very thick paste. Season the mixture with salt, and pepper. Stir through the chopped parsley.
• Roll out one block of pastry to a rectangle large enough to fit the meat with a roomy border. Place on a baking sheet. Remove the fillet from the refrigerator, and unwrap. Spoon the mushroom mixture into the center of the pastry and set the meat on top. Roll out the second sheet to fit over the whole fillet generously. In a small bowl, beat together the egg and 1 teaspoon water. Brush the margins of the bottom pastry with egg wash, then drape the second sheet over, pressing to seal well. Trim the edge to a 1-inch border. Crimp the edges with your fingers. Refrigerate until ready to bake.
• Preheat the oven to 425 degrees F.
• Brush the whole surface of the pastry with egg wash and make two slits in the top with a knife to allow steam to escape. Bake 15 minutes. Reduce the oven temperature to 400 degrees F, and continue to bake 20 minutes, depending on how well you like your meat done. Remove from the oven and let stand about 10 minutes before serving in slices.

BEEF EN CROûTE WITH CORIANDER WALNUT FILLING

Steps:

• Trim tenderloin if necessary and pat dry. Halve tenderloin crosswise and season with salt and pepper. In a large heavy skillet heat oil over moderately high heat until just smoking and brown beef, 1 piece at a time, on all sides, about 2 minutes total for each piece of beef, transferring to a platter.
• Make an egg wash by lightly beating egg with water. On a lightly floured surface with a floured rolling pin roll out dough into a 19- by 15-inch rectangle (slightly less than 1/4 inch thick). Cut a 1-inch strip of dough from a shorter end (leaving an 18- by 15-inch rectangle) and reserve strip. Arrange rectangle lengthwise on a baking sheet or tray (about 17 1/2 by 12 1/2 inches), letting excess hang over. Spread one third filling lengthwise down middle of rectangle, forming a 16- by 2-inch strip. Arrange beef pieces end to end lengthwise on filling and spread remaining filling on top of beef. Brush edges of dough with some egg wash. Fold up long sides of dough to enclose beef completely and seal edge. Fold ends of dough over wrapped beef and seal edges. Invert a large baking sheet onto wrapped beef and invert beef onto sheet so that pastry is seam side down. Brush crust evenly with some egg wash. Cut out holly leaves and berries from reserved pastry strip and arrange on crust, gently pressing to make them adhere. Brush decorations with some egg wash and with a sharp knife make small steam vents every 3 inches on top of crust. Chill beef en croûte, loosely covered, at least 1 hour and up to 6.
• Preheat oven to 400°F.
• Bake beef en croûte in middle of oven 45 minutes, or until pastry is golden brown and a thermometer inserted diagonally 2 inches into center of beef registers 115°F. Let beef stand on sheet on a rack 25 minutes. Beef will continue to cook as it stands, reaching 125°F. (medium-rare).