Boeuf en Croute

By Jahel

Ingredients

• 1 ½ cups chopped mushrooms sliced 1/4 inch thick such as cremini or button and/or shiitake
• ¼ cup finely chopped shallots (2 medium)
• 2 cloves garlic minced
• 3 tablespoons butter
• ½ cup Madeira wine
• 2 tablespoons whipping cream
• 1 tablespoon snipped fresh parsley
• 2 pound beef tenderloin roast trimmed
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed
• 1 egg lightly beaten
• 1 recipe Madeira Sauce (optional)
• Roasted onions cherry tomatoes and garlic (optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For mushroom mixture, in a large skillet cook and stir mushrooms, shallots, and garlic in hot butter about 5 minutes or until mushrooms are soft and beginning to brown. Add Madeira wine; cook and stir for 5 minutes more or until wine is almost all evaporated. Stir in cream. Cook for 1 minute more or until thickened. Stir in parsley. Set aside.

Step 2

Sprinkle tenderloin with salt and pepper. Heat oil in a large skillet over medium heat. Add tenderloin; brown on all sides. Remove from skillet; set aside.

Step 3

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. On a lightly floured surface place puff pastry pieces next to each other with long sides overlapping slightly. If necessary, moisten the overlapping area with water. Roll pastry pieces out to create an 18x10-inch rectangle, fusing the pieces together. Spread mushroom mixture lengthwise down the middle of the rectangle. Place tenderloin on top of mushroom mixture. Wrap pastry up and around tenderloin, trimming off any excess; reserve trimmings. Brush the seam with beaten egg; press to seal. Turn pastry-covered roast over so seam is on the bottom. Roll out pastry trimmings and cut out shapes. Attach to top of pastry by brushing with egg. Brush entire top with egg. Place on prepared baking sheet.

Step 4

Reduce oven temperature to 400 degrees F. Roast pastry-covered tenderloin for 50 to 60 minutes or until an instant-read thermometer registers 135 degrees F for medium-rare (or 60 to 70 minutes or until thermometer registers 150 degrees F for medium). If pastry begins to get too brown, cover loosely with foil. Remove from oven; let stand for 15 minutes. Cut into thick slices. If desired, serve with Madeira Sauce and roasted vegetables.