Filet de Boeuf en Croute Recipe



Filet de Boeuf en Croute Recipes

Ingredients :

1/2 lb back bacon, in 1 piece

boiling water

sprig celery leaves

sprig parsley

1 small size onion

4 peppercorns

1/4 cup butter

1lb mushrooms, finely chopped

1 Spanish onion, finely chopped

1/2 cup chopped parsley

1/2 tsp salt

1 pinch pepper

1/2 cup brandy

4lb filet of beef

brandy

2 tbsp soft butter

salt and pepper

Brioche Dough

1 egg yolk

1 tbsp light cream

horseradish cream (recipe follows)

bearnaise sauce (recipe follows)

Method :

Prepare Brioche Dough the day before you plan to make this recipe. Put bacon in saucepan. Add boiling water to nearly cover. Add sprig celery leaves, sprig parsley, slice of onion and peppercorns. Cover and simmer until tender, about 90 minutes. Lift out of water and cool. Heat 1/4 cup butter in large heavy skillet. Add mushrooms, chopped onion, chopped parsley, salt, pinch pepper and brandy and cook until liquid has evaporated. Remove from heat. Trim filet of beef well. Cut it into 1-inch slices down to but not through the bottom. Slice bacon thin and put a slice between each slice of beef. Add about 1 tbsp (15ml) mushroom mixture between each slice, spreading it evenly. Tie filet back together securely, running strings lengthwise.

Heat oven to 425F (220C). Brush filet with a little brandy and spread with 2 tbsp soft butter. Put on rack in roasting pan and roast 20 minutes. Cool well and remove strings. Spread filet with another 2 tbsp butter and sprinkle generously with salt and pepper. Roll Brioche Dough thin - a little less than 1/4 inch - into an oblong about 18x16 inches. Trim dough to make oblong even and save bits to make a decoration on top.

Heat oven to 425F (220C). Dry the cooled filet with paper toweling and put it, top side down, in the centre of the dough. Spread with remaining mushroom mixture (be sure there is no moisture in the mixture - if there is the dough is likely to become soft and break during baking). Wrap dough around filet overlapping and sealing together well. Turn in ends and seal well. Put on greased baking sheet (one that has sides is a good idea in case pastry leaks) seam side down. Braid strips of dough trimmed from the oblong of dough or cut bits into leaves and flowers. Beat egg yolk and cream together lightly with a fork and use mixture to stick decorations on top of the roll.

Bake 15 minutes. Brush whole surface of pastry with the egg yolk-cream mixture and continue baking until crust is dark golden brown, about 30 minutes more. (If any spots start browning too much, cover them with aluminum foil.) Slice into 1-inch slices where meat is already cut so each person gets a slice of bacon with the slice of meat. Serve hot with Horseradish Cream or Béarnaise Sauce.

Serves 7


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