Boeuf en Croute Good Recipes

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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.

Ingredients :

1 teaspoon olive oil
2 (6 ounce) beef tenderloin filets
1 tablespoon butter
8 ounces fresh white mushrooms, minced
⅓ cup minced shallot
2 cloves garlic, minced
2 tablespoons red wine
4 6-inch squares of frozen puff pastry, thawed but still cold
1 ½ cups red wine
salt and pepper to taste
1 egg (optional)
2 tablespoons milk (optional)

Instructions :

Prep : 35M	Cook : 2M	Ready in : 1H55M

Notes :

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