Beef en croûte is a classic French dish consisting of a beef fillet wrapped in puff pastry and baked until golden brown. The tender and juicy beef is complemented by a flavorful filling, often made with herbs, mushrooms, and aromatic spices. In this article, we will explore a unique variation of beef en croûte, featuring a tantalizing coriander walnut filling. This recipe combines the rich flavors of beef with the vibrant aroma of coriander and the nutty texture of walnuts, creating a delectable and unforgettable dish perfect for special occasions or a memorable dinner party.
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SOUR CREAM PASTRY DOUGH
Steps:
- Cut butter into 1/2-inch cubes.
- To blend by hand:
- In a bowl with your fingertips or a pastry blender blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir in sour cream with a fork just until incorporated. Drizzle 4 tablespoons ice water over mixture and gently stir just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- To blend in a food processor:
- In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add sour cream and pulse just until incorporated. Drizzle 4 tablespoons water over mixture and pulse just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
- To form dough after blending by either method:
- Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
BOEUF EN CROUTE OR BEEF WELLINGTON
This seems complicated, but when you have made it once, it really isn't. This is a huge favourite and also the meal my eldest asks for every birthday. I serve it with garlic mashed potatoes and usually asparagus because that is his fave or broccoli au gratin.
Provided by Lorrie in Montreal
Categories Roast Beef
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Sprinkle beef with salt and pepper; heat half the oil and butter in a pan and brown beef on all sides. Place in roasting pan, dot with remaining butter and roast for 10 minutes -- longer if you want it more well done.
- Remove and let stand until cooled. Remove string.
- Preheat oven to 425°F.
- Place paté in a bowl and beat until smooth.
- Roll out puff pastry 1/2 inch thick, large enough to completely envelop the roast.
- Spread paté over top and sides of filet. Place filet, paté side down on pastry. Spread remaining paté on the top of the filet.
- Brush one side of the pastry with egg. Fold unbrushed over meat; fold together and press.
- Brush entire pastry with egg and bake for 40 minutes -- increasing by 5 minutes for more well done.
Nutrition Facts : Calories 2112, Fat 172.4, SaturatedFat 67, Cholesterol 481.5, Sodium 593, Carbohydrate 25.7, Fiber 0.8, Sugar 0.5, Protein 107.5
BOEUF EN CROUTE
An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional pate de foie gras. This is a big hit with both my family and my guests. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. Perfect served with asparagus.
Provided by Spencer & Serena
Categories World Cuisine Recipes European French
Time 1h55m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
- In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the 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 the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
- Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
- Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.
Nutrition Facts : Calories 3273.5 calories, Carbohydrate 232.4 g, Cholesterol 195.9 mg, Fat 215.3 g, Fiber 8.6 g, Protein 68.7 g, SaturatedFat 59.5 g, Sodium 1358.6 mg, Sugar 8.4 g
CORIANDER WALNUT FILLING
This recipe is used to prepare [Beef En Croûte with Coriander Walnut Filling](/recipes/recipe_views/views/14547).
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a baking pan toast walnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored, and cool completely. Mince garlic and discard stems from spinach.
- Have ready a large bowl of ice and cold water. In a 3-quart kettle half filled with boiling salted water blanch spinach 20 seconds and with a slotted skimmer transfer to ice water to stop cooking. Return water to a boil and blanch fresh coriander and parsley 5 seconds. Drain herbs in a colander and transfer to ice water to stop cooking. Drain spinach and herbs in colander and squeeze in small handfuls until as dry as possible.
- In a food processor pulse walnuts just until finely ground. Add garlic, spinach mixture, and remaining ingredients and pulse just until smooth. (Filling may be made 2 days ahead and chilled, covered.)
BEEF EN CROUTE WITH MARSALA SAUCE
My husband came up with the idea of having beef en croute with Marsala sauce, I came up with the recipe. You can use any steak you like. We actually bought a small piece of topside and cut it into steaks, also, with the size of steak, use as much or as little as you like, for your personal appetite. I served it with creamy mashed potato and carrots. I actually froze two of the parcels before cooking to have another day and these can be defrosted and re-heated as you like. You can easily make more or less of the sauce by halving or doubling the ingredients.
Provided by angellore
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 230c/425f.
- Heat a frying pan (skillet) as hot as you can. When it is hot add the olive oil. Quickly fry the steaks on eack side to seal.
- Put steaks to one side to cool a little. Place pan with remaining oil to the side as this will be needed for the sauce.
- Take the pastry and cut it into 4 pieces. Roll each piece out into a rectangle shape so that it can be wrapped natly around the steaks.
- Wrap each steak in a piece of the pastry. Ensure that all sides are sealed properly by pinching the pastry closed.
- Place the parcels on a greased baking tray. Brush each parcel well with beaten egg.
- Place in the oven for about 20 to 25 minutes, or until pastry is golden.
- For the sauce:.
- Put the frying pan with the oil back on the heat and turn it to just over half the highest temperature.
- Add the sliced mushrooms and sautee for 3-4 minutes.
- Add the flour and stir until it has mixed into the mushroom and oil.
- Add the marsala and chicken stock. You may want to add a little less wine and a little more stock, depending on your taste.
- Bring to the boil.
- Once it is bubbling simmer for around 5 minutes until sauce has thickened, being sure to stir regularly.
- Serve the beef en croute with the sauce poured over.
Tips:
- To make sure the beef is cooked evenly, use a meat thermometer to check the internal temperature. The beef should be cooked to an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
- If you don't have a meat thermometer, you can also check the doneness of the beef by cutting into it. The beef should be pink in the center for medium-rare, slightly pink for medium, or brown throughout for well-done.
- Let the beef rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
- Serve the beef en croute with your favorite sides. Some popular sides include mashed potatoes, roasted vegetables, or a simple green salad.
Conclusion:
Beef en croute is a classic French dish that is perfect for a special occasion. It is a delicious and elegant dish that will impress your guests. With a little planning and preparation, you can make this dish at home in your own kitchen. So next time you are looking for a special dish to serve, give beef en croute a try. You won't be disappointed.
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