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Beef En Croute

Prep time:
30mins

Cooking time:
38mins + cooling, chilling and resting mins

Serves:
4 people

This recipe can also be used with our delicious chateaubriand. To cook beef fillet to absolute perfection, use a meat thermometer. For rare beef the reading should be 55 C/130 F out of the oven, rising to 60 C/140 F after resting. For medium, 65 C/150 F out of oven to 70 C/160 F after resting, and for well done, 75 C/170 F out of the oven, to 80 C/180 F after resting. For a larger Beef En Croute, use a 750g (1lb 12oz) piece Simon Howie Beef Fillet. You will need 500g (1lb 2oz) pastry and use 150g (5oz) each of mushrooms and pate. Follow the method below, rolling out the pastry to a rectangle large enough to enclose the beef. This size beef parcel will take about 40 minutes to cook to medium/rare.

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Beef En Croute

ingredients

500g (1lb2oz) Simon Howie beef fillet

salt and freshly ground black pepper

2tbsp olive oil

25g (1oz) butter

100g (3.5oz) chestnut mushrooms, wiped and chopped

100g (3.5oz) smooth liver pate

Few sprigs fresh tarragon

375g ready-rolled puff pastry

1 egg, beaten to glaz

Method

  1. Wash and pat dry the beef, then season all over. Heat the oil in a frying pan until hot and fry the beef, turning, for 2-3 minutes until browned all over. Drain, reserving the pan juices, and set aside.
  2. Add the butter to the frying pan and heat until melted and bubbling. Stir fry the mushrooms for 5 minutes. Allow to cool then put in a blender or food processor with the pâté and tarragon and blitz for a few seconds until well blended.
  3. Unroll the pastry on a lightly floured work surface, and spread one third of the mushroom mixture in the centre about the same length as the beef.
  4. Lay the beef on top and spread the remaining mushroom mixture on the top and sides of the beef. Brush the pastry with beaten egg and then fold up the sides of the pastry like a parcel to enclose the beef completely, brushing the seams with egg to seal.
  5. Place on a baking tray lined with baking parchment, brush with egg and chill for 30 minutes. Preheat the oven to 200 C (fan oven 180 C, 400 F, gas 6).
  6. Brush the beef with more egg and bake in the oven for 30 minutes until golden and crisp. Stand the beef for 5 minutes to rest – this should cook the beef to medium/rare. Transfer to a warm serving platter and serve immediately cut into chunky slices.

Simon Howie

Beef En Croute

This recipe can also be used with our delicious chateaubriand. To cook beef fillet to absolute perfection, use a meat thermometer. For rare beef the reading should be 55 C/130 F out of the oven, rising to 60 C/140 F after resting. For medium, 65 C/150 F out of oven to 70 C/160 F after resting, and for well done, 75 C/170 F out of the oven, to 80 C/180 F after resting. For a larger Beef En Croute, use a 750g (1lb 12oz) piece Simon Howie Beef Fillet. You will need 500g (1lb 2oz) pastry and use 150g (5oz) each of mushrooms and pate. Follow the method below, rolling out the pastry to a rectangle large enough to enclose the beef. This size beef parcel will take about 40 minutes to cook to medium/rare.

Prep time: 30mins

Cooking time: 38mins + cooling, chilling and resting

Serves: 4

Beef En Croute

ingredients

Method

  1. Wash and pat dry the beef, then season all over. Heat the oil in a frying pan until hot and fry the beef, turning, for 2-3 minutes until browned all over. Drain, reserving the pan juices, and set aside.
  2. Add the butter to the frying pan and heat until melted and bubbling. Stir fry the mushrooms for 5 minutes. Allow to cool then put in a blender or food processor with the pâté and tarragon and blitz for a few seconds until well blended.
  3. Unroll the pastry on a lightly floured work surface, and spread one third of the mushroom mixture in the centre about the same length as the beef.
  4. Lay the beef on top and spread the remaining mushroom mixture on the top and sides of the beef. Brush the pastry with beaten egg and then fold up the sides of the pastry like a parcel to enclose the beef completely, brushing the seams with egg to seal.
  5. Place on a baking tray lined with baking parchment, brush with egg and chill for 30 minutes. Preheat the oven to 200 C (fan oven 180 C, 400 F, gas 6).
  6. Brush the beef with more egg and bake in the oven for 30 minutes until golden and crisp. Stand the beef for 5 minutes to rest – this should cook the beef to medium/rare. Transfer to a warm serving platter and serve immediately cut into chunky slices.
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