Boeuf en Croute


prep 0:10       total 0:25


1 servings



1 (8 oz.) fillet steak
Puff pastry (enough to cover each steak)
2 tbsp. Mushroom pate (preferably homemade)
1/8 qt. red wine
Egg wash


Roll our the puff pastry into a large disc. Add 2 generous tablespoons full of the pate, and place the steak on top. Add the red wine to a pan and over a fierce heat reduce this until only 2 tablespoons of wine remain. Stir in a small knob of butter, whisking continuously. Drizzle over the steak (the sauce should be very viscous and should not make the pastry too soggy). Season to taste.

Fold over the pastry and seal at all sides. If possible mold the pastry and trim so that the parcel appears to have no edges, and looks like a large ball of pastry. Score diagonal marks on top of the pastry (though be careful not to go all the way through the pastry, it is best to use the back of a knife). Egg wash the pastry. Place in a moderate oven (350°F/180°C) for around 10-15 minutes, or until the pastry is golden and puffed.

Serve cut in two so you can see the steak exposed and rare inside, with a red wine jus (gelationous beef stock and red wine reduced until thick, and then a few knobs of butter whisked in to give the jus a glossy texture) and maybe a little spinach.

Author's Comments

Very easy to make, always impressive main course.

Classically the steak is served rare as the meat remains more tender this way, if you like your meat cooked more than this, then add more time, but for me rare is the only way.

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