Filet De Boeuf En Croute
Delight your taste buds with the timeless elegance of Filet De Boeuf En Croute, a French-inspired masterpiece that wraps tender, perfectly seared beef tenderloin in layers of savory mushroom duxelles and delicate prosciutto, all encased in flaky, golden-brown puff pastry. This classic beef Wellington recipe combines the richness of Dijon mustard, the aromatic depth of thyme, and the luxurious texture of buttery pastry, resulting in a dish that’s as beautiful as it is flavorful. Perfect for special occasions or an indulgent dinner party, this recipe comes together with a balance of precision and artistry, creating a show-stopping centerpiece that’s sure to impress. Serve it sliced to reveal the stunning cross-section of juicy beef, earthy mushrooms, and crisp pastry—a true celebration of gourmet cooking at home!
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Ingredients
- 1 lb Beef tenderloin (filet mignon, trimmed of fat)
- 1 tsp Salt
- 1 tsp Ground black pepper
- 2 tbsp Olive oil
- 8 oz Button mushrooms
- 2 small Shallots (finely chopped)
- 1 clove Garlic (minced)
- 1 tsp Fresh thyme leaves
- 1 tbsp Unsalted butter
- 6 slices Prosciutto
- 1 sheet Puff pastry (thawed if frozen)
- 1 large Egg yolk
- 1 tbsp Heavy cream
- 1 tbsp Flour (for dusting)
- 2 tbsp Dijon mustard
Directions
Step 1
Season the beef tenderloin with salt and ground black pepper on all sides.
Step 2
Heat a skillet over medium-high heat and add the olive oil. Sear the beef on all sides until browned (about 1-2 minutes per side). Remove from the skillet and let cool completely.
Step 3
In a food processor, pulse the mushrooms, shallots, and garlic until finely chopped. Be careful not to over-process; the mixture should not turn into a paste.
Step 4
Heat the butter in the same skillet over medium heat. Add the mushroom mixture, thyme leaves, and a pinch of salt. Cook, stirring often, until the mixture has released its moisture and turned into a thick paste (about 10-12 minutes). Let cool.
Step 5
Lay a large sheet of plastic wrap on a flat surface. Arrange the slices of prosciutto on the plastic wrap, slightly overlapping to form a rectangle.
Step 6
Spread the cooled mushroom duxelles over the prosciutto in an even layer.
Step 7
Brush the cooled beef tenderloin with Dijon mustard, then place it in the center of the prosciutto and mushroom layer. Use the plastic wrap to tightly wrap the prosciutto around the beef, ensuring it is completely encased. Twist the ends of the plastic wrap and refrigerate for 15-20 minutes to firm up.
Step 8
Preheat your oven to 400°F (200°C). Lightly flour a work surface and roll out the puff pastry into a rectangle large enough to wrap around the beef.
Step 9
Remove the plastic wrap from the beef and place it in the center of the puff pastry. Fold the pastry over the beef, trimming any excess. Seal the edges tightly, making sure there are no gaps.
Step 10
Place the wrapped beef seam-side down on a parchment-lined baking sheet.
Step 11
In a small bowl, whisk together the egg yolk and heavy cream to make an egg wash. Brush the entire surface of the puff pastry with the egg wash.
Step 12
If desired, score the top of the pastry lightly with a knife for decoration, being careful not to cut through.
Step 13
Bake in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the beef reaches an internal temperature of 125°F (52°C) for medium-rare.
Step 14
Let the beef Wellington rest for 10 minutes before slicing and serving.
Nutrition Facts
| Serving size | 1179 grams (1179.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3297 |
| Total Fat 211.60g | 271% |
| Saturated Fat 60.70g | 304% |
| Polyunsaturated Fat 4.60g | |
| Cholesterol 654mg | 218% |
| Sodium 5689mg | 247% |
| Total Carbohydrate 148.60g | 54% |
| Dietary Fiber 9.80g | 35% |
| Total Sugars 9.70g | |
| Protein 185.70g | 371% |
| Vitamin D 18IU | 91% |
| Calcium 111mg | 9% |
| Iron 24mg | 132% |
| Potassium 3067mg | 65% |
Source of Calories