Wednesday, November 6, 2013

Boeuf en Croute (Beef in Puff Pastry)

New recipes are my crack. I gather them, store them, dream of making them, and make sure I bring something new to every event.
Someone like me married the most unadventurous eater ever.
What is it they say about opposites attracting?

He likes what he likes, and is more than OK with that. He could eat the same menu for years and never think it was boring or odd.

Then I found that magical "happy medium"...he likes meat. Meat and potato.
I can make all sorts of new items and he happily eats them, and sometimes even asks me to make them again....if it includes MEAT.

That being said, when I saw this recipe here, I knew it was going to be a hubby-approved winner.

Little did I know just HOW much he was going to love it.
He ate leftovers for a week. I had no need to cook, he just wanted leftover roast! He called all his friends to tell them about it.
We went to a family function, every time I wandered near him and heard his conversation, it was about this meal. SCORE!

Don't let this intimidate you.
Make it tonight. You will be glad you did!

1 1/2 Cups chopped mushrooms (sliced about 1/4 inch thick)
1/4 Cup finely chopped shallots
2 Cloves garlic (minced)
3 Tbsp butter
1/2 Cup Madeira wine
2 Tbsp whipping cream
1 Tbsp snipped fresh parsley
1 (2-2 1/2 Lb) beef tenderloin roast (trimmed)
Salt and Pepper
1 Tbsp olive oil
1 (17.3 oz) package frozen puff pastry
1 egg (lightly beaten)


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

2. Sprinkle tenderloin with salt and pepper.

3. Heat oil in large skillet over medium heat. Add tenderloin, brown on all sides. Remove from skillet and set aside.

4. Preheat oven to 425

5. Line a baking sheet with parchment paper.

6. On a lightly floured surface place puff pastry pieces next to each other (overlapping if necessary, moisten seams with water). Roll pieces out to create an 18 x 10 inch rectangle.

7. Spread mushroom mixture lengthwise down middle of pastry

8. Place tenderloin on top of mushroom mixture.
9. Wrap pastry up and around tenderloin.
10. Brush entire top with egg and place on prepared baking sheet.
11. Reduce oven temperature to 400
12. Roast tenderloin for 50-60 minutes.


Hubby COULD NOT get enough!

This recipe was shared on: Mommy on Demand, The Tasty Fork, Buns in my Oven, Mom's Test Kitchen, Lady Behind the Curtain, Lambert's Lately, Sweet Haute, The Bitter Side of Sweet, Saving 4 Six, Whats Cooking Love, and Chef in Training

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