Boeuf En Croute
800g/1lb 12oz beef fillet
25g/1oz/2 tbsp unsalted butter
1 tbsp olive oil
175g/6oz shallots, finely chopped
250g/9oz mushrooms, diced
3 tbsp brandy
1 small bunch of fresh parsley, chopped
2 medium (US large) egg yolks
400g/14oz puff pastry
2 eggs, beaten
salt and ground black pepper
1 Sprinkle the beef with salt and pepper. Heat the butter and oil in a frying pan, add the beef and cook over a high heat, turning, until evenly browned: 6–7 minutes for rare; 9–10 minutes for medium; or 12–14 minutes for well done. Remove from the pan and set aside to cool.
2 Add the shallots to the pan and cook over a medium heat until softened and starting to brown. Add the mushrooms and cook for 3–4 minutes, stirring occasionally. Add the brandy and when it starts bubbling, set alight. When the flames subside, stir in the parsley and cook for 1 minute. Transfer the mixture to a bowl, mix with the egg yolks and set aside.
3 Preheat the oven to 200°C/400°F/Gas 6.
4 Roll out the pastry on a lightly floured board to form a large rectangle. Spread half the mushroom stuffing in a strip about the same size as the beef down the centre of the pastry. Place the beef on top and spread the remaining mushroom mixture over the beef.
5 Brush the edges of the pastry with beaten egg, then bring two sides up and over the long edges of the beef. Press together to seal well. Trim a little of the excess pastry from the ends, then fold up over the beef to make a parcel.
6 Roll out the pastry trimmings and cut out leaf shapes. Brush the parcel with beaten egg, arrange the pastry leaves over the pastry joins and brush with more egg.
7 Slide the beef on to a baking sheet and bake in the oven for 30 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4 and cook for 10–15 minutes until the pastry is golden brown and puffed up.
8 Leave to stand for 10 minutes, then cut into thick slices and serve with salad or vegetables.
|Boeuf En Croute|