Beef én Croute Recipe
Cowbridge Kitchen
About This Recipe
If you are a lover of beef wellington then you are going to love this French Boeuf én Croute. The main difference between this Beef én Croute and a Beef Wellington is that this is a puff pastry parcel of fillet steak topped with pate and a Beef Wellington has no topping. In this recipe we are going to use pureed mushrooms and onions instead of pate.
We are going to serve this with potato gratin and fresh tomatoes.
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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.
35 mins Prep.
35min Cooking.
Time
1 Beef en croute
Calories: 824
Protein: 63g
Fat: 61g
Carbohydrates: 23g
Fiber: 0.9g
Sugar: 0.5g
Nutrition
Servings
Difficulty
Beef en croute is often mistakenly called Beef Wellington, learn more about Beef Wellington here
This dish is not cheap to make, but it is perfect for a special occasion
I think this is perfect for Valentines Day or Mothers Day.
Cost to make:
£9.98/ $12.63(Est.)
Equipment:
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How to make 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.
Cuisine:French
ingredients
5 or 6 Mushrooms
1 brown onion
1 Egg
1 Sheet of puff pastry
Olive oil
Salt & Pepper for seasoning.
Cooking Instructions
- 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.
This is a bit like a Beef Wellington, except it is topped with an Onion & Mushroom topping.
Rapeseed Oil
