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Beef Tenderloin en Croûte
2013-08-06
https://www.metro.ca/userfiles/image/recipes/filet-bœuf-croute-5168.jpg
PT20M
PT30M
PT1H05M
Melt the butter in the oil and sear the beef tenderloins 1 minute per side. Season, remove and let cool.Roll out the pastry rounds on a clean work surface.Centre the liver slices on each round.Top with a tenderloin.Moisten the edges of the pastry with a little water and enclose the meat, sealing well.Refrigerate the meat en croûte for 15 minutes.Preheat the oven to 400°F (200°C).Baste the pastry with the beaten eggs and bake in the oven for 20 to 30 minutes. Meanwhile, brown the shallots and mushrooms.Deglaze with the red wine and reduce by half.Add the demi-glace. Correct the seasoning. Serve the golden brown tenderloins en croûte on the sauce.Accompaniments: steamed cauliflower and braised celery.Medium or full-bodied red wine.
4
Metro
0
0
0
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2 Tbsp. (30 mL) butter
2 Tbsp. (30 mL) extra virgin olive oil
4 x 6 oz (4 x 180 g) beef tenderloin
sea salt and freshly ground black pepper
4 commercially prepared puff pastry rounds, 8 in. (20 cm)
4 x 1 oz (4 x 30 g) slices of liver pate
2 egg, beaten
1 Tbsp. (15 mL) extra virgin olive oil
2 Tbsp. (30 mL) chopped shallots
1/2 cup (125 mL) sliced white mushrooms
1/4 cup (60 mL) dry red wine
1/2 cup (125 mL) demi-glace sauce
Beef Tenderloin en Croûte
4
servings
0:20
Preparation
0:30
COOKING
1:05
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
4 x 6 oz
(4 x 180 g)beef tenderloin
-
sea salt and freshly ground black pepper
-
4
commercially prepared puff pastry rounds, 8 in. (20 cm)
-
4 x 1 oz
(4 x 30 g)slices of liver pate
-
2
egg, beaten
-
1 Tbsp.
(15 mL)extra virgin olive oil
-
2 Tbsp.
(30 mL)chopped shallots
-
1/2 cup
(125 mL)sliced white mushrooms
-
1/4 cup
(60 mL)dry red wine
-
1/2 cup
(125 mL)demi-glace sauce
Preparation
Melt the butter in the oil and sear the beef tenderloins 1 minute per side. Season, remove and let cool.
Roll out the pastry rounds on a clean work surface.
Centre the liver slices on each round.
Top with a tenderloin.
Moisten the edges of the pastry with a little water and enclose the meat, sealing well.
Refrigerate the meat en croûte for 15 minutes.
Preheat the oven to 400°F (200°C).
Baste the pastry with the beaten eggs and bake in the oven for 20 to 30 minutes. Meanwhile, brown the shallots and mushrooms.
Deglaze with the red wine and reduce by half.
Add the demi-glace. Correct the seasoning. Serve the golden brown tenderloins en croûte on the sauce.
Accompaniments: steamed cauliflower and braised celery.
Medium or full-bodied red wine.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
