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Boeuf en croute recipe
Created by Serge Dansereau
- Cuisine: French
- Prep Time: 1 hr(s) 50 min(s)
- Cook Time: 3 hr(s) 10 min(s)
- Serves 4
Ingredients
800 g beef fillet (centre-cut for even thickness)sea salt
freshly ground black pepper
80 ml olive oil
100 g butter
500 g field mushrooms, stems removed, peeled and roughly chopped
4 French shallots, finely chopped
1 tsp thyme leaves (or a combination of flat-leaf parsley and chives)
12 slices of prosciutto
Puff pastry
2 egg yolks, well beaten with a pinch of sea salt
Red-wine sauce
2 tbsp olive oil
4 French shallots, finely chopped
1 onion, finely chopped
½ tsp white peppercorns, crushed
½ tsp black peppercorns, crushed
1 field mushroom, sliced
2 garlic cloves, finely chopped
500 ml red wine
500 ml beef stock
2 thyme sprigs
2 rosemary sprigs
Preparation
Dry the beef fillet with paper towel then season well with salt and pepper. Heat half the oil and a tablespoon of the butter in a large frying pan over high heat. Add the beef and seal well on all sides, cooking for around 5 minutes in total. Remove to a plate and allow to cool.Place the mushrooms in a food processor and process until very finely chopped. Heat the remaining oil and butter in the frying pan over high heat. Add the shallots and sweat for 1 minute, then add the mushrooms and cook for 15 minutes, or until all the liquid has evaporated from the mushrooms and the mixture is very dry. Remove from the heat, season to taste, and add the thyme. Leave to cool for 15 minutes.
Lay a large sheet of plastic wrap on a work surface. In the middle arrange the prosciutto slices lengthwise, with each slice slightly overlapping. Spread the mushroom mixture over the prosciutto. Lay the beef on top of the mushrooms and wrap the prosciutto and mushrooms around the beef, enclosing everything in the plastic. Secure tightly and chill in the refrigerator for 1 hour to firm up.
While the beef is chilling you can make the sauce. Heat the oil in a saucepan over high heat. Add the shallots and onion and sauté for 5 minutes or until caramelised. Add the pepper, mushroom and garlic and sauté for another 2 minutes. Add half the wine and boil until nearly dry. Pour in the remaining wine and boil again, this time until reduced by three-quarters. Add the stock and bring to the boil, then lower the heat and simmer for 20 minutes or until reduced by half (skim the sauce regularly to remove any impurities). Strain the sauce through a fine sieve into a smaller saucepan and bring back to the boil, skimming again. Simmer for a final 10 minutes, until the sauce is glossy and has the consistency of pouring cream. Remove from the heat and add the thyme and rosemary sprigs, and set aside for 10 minutes to infuse. Strain to remove the herbs and keep the sauce warm until needed. (The sauce can be made up to 5 days in advance, stored in the refrigerator and reheated if desired.)
Preheat the oven to 220°C. Place the pastry on a lightly floured work surface and roll out to a rectangle large enough to wrap around the beef and about 3 mm thick. Remove the plastic from the prosciutto-wrapped beef and place in the centre of the pastry. Fold one side of the pastry over the beef and brush the edge with beaten egg. Roll the beef over, enclosing it in the pastry. Trim off any excess pastry from underneath the beef. Trim any excess pastry from the ends and tuck them under, pressing to seal. Place the parcel on a tray and brush the top with egg. Decorate the parcel with leaves cut from the pastry off-cuts, brushing these with egg also. Use a fork to draw decorative lines over the pastry. Chill the parcel in the refrigerator for 10 minutes.
Place the beef in the oven and cook for 5–10 minutes, until the pastry is golden, then reduce the temperature to 140°C (open the door for a minute to help lower the heat). Cook for a further 20 minutes, which should give you nice, juicy, pink beef.
Rest the beef for 5 minutes, then place on a board and cut off the pastry ends. Cut the beef in half, then cut each piece in half again to give 4 thick slices. Serve on warmed plates with the red-wine sauce.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Boeuf en croute recipe then browse more French recipes, meat recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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Comments (10)
Previous
16 Apr 2013 07:21 AEST
roz
coffs harbour
pastry for Boeuf en croute
This dish looks fantastic & I will definately be giving it a go, however I will not take any short cuts so the pastry must be as per the Food Safari show. Would anyone be able to pass on the ingredients including volume & method please, puff pastry is one pastry I have always obtained via the supermarket freezer but not this time!!!
Any help greatly appreciated.
Cheers R. :)
Agree(0 people agree)
Disagree(0 people disagree)
24 Feb 2013 01:17 AEST
Elana
Made it for my brothers birthday- best described as an Atkins-style carnivore. He loved it, as did my father. Perfectly pink centre (they described it as rare). My mother and I thoroughly enjoyed the end portions (that appear to be discarded in the video) as the meat was more coloured, though still incredibly tender. And it was seemingly more densely flavoured by the mushroom duxelle. I never eat beef roast or steak, so I am suprised I enjoyed this. Used careme puff pastry. First time I have been disappointed with it. I shall try it again though. The sauce is incredible too. I would double up next time and freeze in ice cubes to adorn dads regular steak dinner.
09 Jan 2013 04:18 AEST
Tony
Lake Heights
30 Dec 2012 10:02 AEST
Michael
Brighton
21 Aug 2012 08:31 AEST
ann
ringwood
Boeuf delicious!
Absolutely wonderful recipe but very time consuming. Definitely make sauce and mushroom paste the day before. We have made it twice now but are having second thoughts about the sauce as it takes so long and the reduction seems impossible so that we feel we will foget it next time and use something else. Someone else suggested a madeira sauce which may be good alternative. Buy the best hung filet - it is always cheaper than going out - and enjoy but allow time on both days for preparation.
07 Jul 2012 08:43 AEST
Hamish
I made this tonight and it was fantastic. I used 1.2kg of scotch fillet. As for the puff it was fantastic. Try the same process but 225g of plain flour, salt 30 g cold butter and 125ml of iced water. When you roll the butter in use the rest of a 250gm stick. super healthy....not, but my god. This is the first time I have made puff pastry and it came out better than a restaurant. totaly easy except for sauce as it takes some time. you could use gravy, but not as good. Well done SBS food safari. Maeve..........
01 Jan 2012 03:37 AEST
Emma
I made this dish for 2011 New Years Eve and it was a hit. I would allow 3-4 hours to prepare and cook everything, plus I suggest making the sauce the day before to free up time on the day you are hosting. This is an excellent dish to make if you enjoy cooking and have a spare sunday afternoon at home.
14 Dec 2011 11:47 AEST
James
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