Boeuf en Croûte (Beef in Puff Pastry)

Boeuf en Croûte (Beef in Puff Pastry)
  • PREP TIME
    35 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 55 mins
  • SERVING
    2 People
  • VIEWS
    57

Elevate your dinner party with this impressive Boeuf en Croûte! Tender beef tenderloin, enveloped in a savory mushroom duxelles and encased in flaky, golden puff pastry. A show-stopping dish that's surprisingly simple to prepare.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    232 g
  • Cholesterol
    196 mg
  • Fiber
    9 g
  • Protein
    69 g
  • Saturated Fat
    60 g
  • Sodium
    1359 mg
  • Sugar
    8 g
  • Fat
    215 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Sear the Beef: Heat olive oil in a heavy-bottomed skillet over high heat. Season the beef filets generously with salt and pepper. Sear the filets on all sides until deeply browned, about 1-2 minutes per side. (Total time: 5 minutes)

02

Step

Chill the Beef: Transfer the seared filets to a plate and let them cool slightly. Then, wrap them tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. The filets must be thoroughly chilled before proceeding. (Total time: 60 minutes)

03

Step

Prepare the Duxelles: In the same skillet, melt butter over medium heat. Add the minced mushrooms, shallot, and garlic. Cook, stirring frequently, until the shallots are softened, and the mushrooms have released their moisture and browned, about 6-8 minutes. (Total time: 8 minutes)

04

Step

Deglaze and Cool: Stir in 2 tablespoons of red wine, scraping up any browned bits from the bottom of the skillet. Cook for another minute until the wine has evaporated. Transfer the mushroom mixture to a bowl and let it cool slightly. Then, refrigerate for about 45 minutes. (Total time: 46 minutes)

05

Step

Assemble the Croûtes: On a lightly floured surface, unfold the thawed puff pastry sheets. Place 2 sheets on the work surface; top each with 1 chilled filet. Divide the chilled mushroom mixture evenly over the filets. Cover each with another puff pastry sheet. (Total time: 10 minutes)

06

Step

Seal and Trim: Fold the edges of the puff pastry over the filet, pressing firmly to seal. Trim any excess pastry to create neat packages. Cut a small slit in the top of each package to allow steam to escape during baking. (Total time: 5 minutes)

07

Step

Reduce the Wine Sauce: In a saucepan, heat the remaining 1 1/2 cups of red wine over medium heat. Simmer until the wine is reduced by half, about 15 minutes. Season with salt and pepper to taste. Keep warm. (Total time: 15 minutes)

08

Step

Egg Wash and Chill: In a small bowl, whisk together the egg and milk. Brush the pastry packages with the egg wash to promote browning. Refrigerate the assembled croûtes for at least 15 minutes to help the pastry stay cold. (Total time: 15 minutes)

09

Step

Preheat and Bake: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Place the chilled puff pastry packages on the prepared baking sheet. (Total time: 5 minutes)

10

Step

Bake to Perfection: Bake in the preheated oven until the pastry is golden brown and crisp, and the filets reach your desired doneness, about 15-20 minutes for medium-rare. An instant-read thermometer inserted into the center should read 130°F (54°C). (Total time: 20 minutes)

11

Step

Rest and Serve: Let the Boeuf en Croûte rest for a few minutes before slicing and serving. Drizzle the warm red wine reduction sauce over the top and serve immediately. (Total time: 5 minutes)

For best results, ensure the beef tenderloin is completely chilled before assembling the croûtes. This will prevent the pastry from becoming soggy.
Feel free to experiment with different types of mushrooms in the duxelles. A mix of wild mushrooms will add a complex flavor.
The red wine reduction sauce can be made ahead of time and reheated before serving.
Serve the Boeuf en Croûte with a side of roasted asparagus or a simple green salad.

Andrew Haag

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 19 Ratings)
Total Reviews: (7)
  • Linda Stehr

    I substituted shiitake mushrooms for the white mushrooms, and it added a wonderful depth of flavor.

  • Baby Collins

    I was a little intimidated to try this, but the instructions were so clear and easy to follow. It turned out amazing!

  • Merritt Schinner

    I did make ahead of time and only had to bake it when the guest arrived, so nice!

  • Israel Dicki

    The red wine reduction is the perfect complement to the richness of the beef and mushrooms. I will definitely be making this again.

  • Evelyn Morar

    This recipe was a showstopper at my dinner party! Everyone raved about the flaky pastry and the perfectly cooked beef.

  • Alexandrine Goodwingoldner

    My family loved this! It's definitely going into our regular rotation for special occasions.

  • Gust Heathcote

    I made this for my anniversary and my wife said it was the best meal she has ever had! Thank you for such a wonderful recipe.

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