We are going to serve this with potato gratin and fresh tomatoes.
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History of Beef en Croute
The dish known as Beef en Croute has its roots deeply embedded in French culinary tradition, where it is celebrated for its elegant presentation and rich flavors.
This classic preparation involves encasing a tender cut of beef, often fillet, in a layer of pastry, typically puff pastry, which is then baked to golden perfection.
The origins of this dish can be traced back to the medieval period, when meat was frequently wrapped in dough to preserve it during cooking and enhance its flavor. Over time, the technique evolved, and by the 19th century, Beef en Croute became a staple in French haute cuisine, often served at grand banquets and special occasions.
The dish not only showcases the skill of the chef in achieving a perfectly cooked beef and a flaky crust but also reflects the French penchant for combining simplicity with sophistication, making it a timeless favorite in both home kitchens and fine dining establishments.
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Serves: One
Medium
Cook in: 35 min
Prep: 35 min
What equipment do you need ?
Food Processor
Baking Tray
Griddle Pan
Sharp Knife
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What is Beef en Croute?
Beef en Croute or Boeuf en Croute is sometimes refered to as a Beef Wellington , but this is a mistake. Beef en croute is a Fillet steak encased in Puff pastry with an inner topping of either Pate or pureed Mushrooms & Onions Beef en Croute Classic French Cuisine.
In this Beef en croute recipe I have used Mushrooms and Onions as a topping for the Fillet steak but you could use any type of pate you like.
The steak should be cooked 'Rare' before you make it up in the puff pastry and cook in the oven.
We have used a Fillet Steak in this recipe for the quality. You can use other steak, but I wouldn't recommend it.
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Variations of Beef en Croute
Beef en Croute can be prepared in various ways, each offering a unique twist on the classic dish.
Chefs often experiment with different types of pastry, such as puff or shortcrust, to create distinct textures and flavours.
Additionally, the filling can be enhanced with a range of ingredients, including mushrooms, herbs, or even foie gras, allowing for a more personalized culinary experience.
The choice of seasoning and accompanying sauces also plays a crucial role in elevating the dish, making it versatile enough to suit diverse palates.
For the filling , chop up your mushrooms and Onion and add to a food processor.
Add salt and pepper and a splash of olive oil , then process to a paste. Set aside for later.
In a hot Griddle Pan , seal the steak on both sides for about 4 minutes , until brown on both sides. Then set the steak aside and allow to cool for about 30 minutes.
On a floured surface , roll out your pastry so that you get a square big enough to completely wrap up the beef.
Add a generous amount of your mushroom & onion paste to the centre of the pastry.
Place the cooled steak on top of the paste , and fold the pastry to encase the meat.
Turn the beef parcel over and place on a greased oven tray.
Coat the pastry with egg wash all over , for a golden brown finish.
Bake in a preheated oven at 180 c for about 35 minutes , until the pastry has risen and is a golden brown.
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Chefs Tips for making Beef en Croute
Is Beef en Crout the same as a Beef Wellington ?
Yes, it is similar in that is is a cut of steak encased in pastry. Where they differ is that beef en crout normally has a pate topping.
Can I use different types of steak for Beef en Croute?
Yes, you can use various cuts of steak for Beef en Croute. While traditional recipes often call for tender cuts like filet mignon or sirloin, other options such as ribeye or flank steak can also work well, provided they are cooked to the appropriate level of tenderness.
Can I make Beef en Croute ahead of time?
Yes, Beef en Croute can be prepared in advance. It is advisable to assemble the dish and then refrigerate it before baking. This allows the flavours to meld while ensuring the pastry remains fresh.
What is the best way to reheat Beef en Croute?
To effectively reheat Beef en Croute, preheat your oven to 350°F (175°C). Place the dish on a baking sheet to catch any drippings and cover it loosely with aluminum foil to prevent the pastry from becoming overly browned.
Can I freeze Beef en Croute?
Yes, Beef en Croute can be frozen. However, it is advisable to do so before baking to maintain the quality of the pastry and the meat. When ready to serve, simply thaw it in the refrigerator overnight and then bake according to your recipe instructions.
Cuisine:French
