• 34 Ratings

This culinary work of art - also known as Beef Wellington - is dressed to impress, making it exactly what you need for a very special dinner.

Source: Better Homes and Gardens

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Credit: Kritsada Panichgul

Recipe Summary

prep:
30 mins
cook:
11 mins
bake:
50 mins to 1 hr at 400°
stand:
15 mins
Servings:
8
Max Servings:
10
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Boeuf en Croûte (Beef in Puff Pastry)

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Make-Ahead Directions:

Prepare mushroom mixture as directed; cool. Place in a storage container; seal. If desired, prepare Madeira Sauce as directed; cool. Place in a separate storage container; seal. Chill both containers for up to 24 hours. To serve, use mushroom mixture as directed. Place Madeira Sauce in a small saucepan; heat over medium-low heat, stirring frequently, until hot and bubbly. If necessary, add up to 1/4 cup beef broth to thin sauce to desired consistency.

Nutrition Facts (Boeuf en Croûte (Beef in Puff Pastry))

702 calories; total fat 50g; saturated fat 17g; polyunsaturated fat 4g; monounsaturated fat 24g; cholesterol 116mg; sodium 364mg; potassium 432mg; carbohydrates 30g; fiber 1g; sugar 1g; protein 28g; trans fatty acid 0g; vitamin a 292IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 0mg; folate 69mcg; vitamin b12 1mcg; calcium 50mg; iron 3mg.

Madeira Sauce

Ingredients

Ingredient Checklist

Directions

MADEIRA SAUCE:
  • In a small saucepan cook shallots and garlic, in butter over medium heat until shallots are softened. Stir in flour. Whisk in beef broth, Madeira wine, and whipping cream. Cook and stir until mixture is bubbly and smooth. If desired, stir in fresh parsley. Season to taste with salt and pepper. Makes 1-1/2 cups.

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Reviews

34 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
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