Boeuf en croute

Boeuf en croute

Boeuf en croute

Boeuf en croute – a quick beef recipe.

Boeuf en croute, or beef in pastry, is one of those dishes that you think is very, very decadent and expensive – but this is a quick and simple take on the dish.

The better quality steak you use, the better – as the focus is on the meat. Use different ingredients if you like for the filling – this can be made Asian style by adding chilli, ginger, and soy sauce. You could also make the pastry, but I would recommend just buying a good quality pack of puff pastry, which saves you a LOT of effort.

Ingredients

  • 4 fillet steaks
  • 500g puff pastry
  • 250g mushrooms
  • 4 rashers bacon
  • 4 cloves of garlic
  • 200g breadcrumbs
  • Salt and pepper
  • 2 tbsp. double cream

Method of Preparation

  • First, seal your steaks in a saucepan until nice and brown on both sides.
  • Take the steaks out of the saucepan, and put to one side to rest.
  • Finely chop the bacon, onion, mushrooms, and garlic. Cook for around ten minutes until completely softened, and remove from the heat. Add the cream and a hefty dose of salt and pepper, and also the breadcrumbs. Give it a stir until it comes together.
  • With the pastry, divide it into four equal pieces. Roll out into rectangles of equal sizes.
  • Place the steak onto one side of the pastry, so the other half will fold over it neatly.
  • Add your filling, a quarter onto each of the steaks.
  • Using a pastry brush, brush a little melted butter round the edges of the steak.
  • Fold the pastry over, and join by crimping with a fork
  • Using a knife, make a few slits in the top of the pastry to let the air out.
  • Brush the butter all over the top of the pastry – add some patterns or pastry leaves if you wish!
  • Cook for fifteen minutes at 180C. The steak will be lovely and rare at this temperature. Try cooking for a bit longer if you don’t like it rare.

Serve:

Serve with home-made wedges. Cut a potato into wedges, and blanch for five minutes in boiling water. Drain, and shake to rough up the edges. Add seasoning, salt and pepper, a bit of paprika, and maybe some garlic. Drizzle with a bit of olive oil, and put into the oven for thirty to forty minutes on 220C. These are definitely worth it instead of using frozen oven chips! You could also serve with onion rings – slice an onion, use the rings, WHOLE, from it, cover in batter, and deep fry.

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One Response to “Boeuf en croute”

  1. Boeuf en croute…

    Boeuf en croute, or beef in pastry, is one of those dishes that you think is very, very decadent and expensive – but this is a quick and simple take on the dish….

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