Beef en Croute
If you are a lover of beef wellington then you are going to love this French beef en Croute. It is a puff pastry parcel of fillet steak topped traditionally with pate , but in this recipe we use pureed mushrooms and onions.
By using mushrooms we can alter the flavour slightly by using different types of mushroom , so feel free to experiment with this dish.
- Cut of Fillet steak
- 5 or 6 Mushrooms
- 1 brown onion
- 1 Egg
- 1 Sheet of puff pastry
- olive oil
- Salt & Pepper for seasoning.
- 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.
' I like to serve this dish with a nice backed tomato and Dauphinoise potatoes .... '