Beef Tenderloin Encrusted with Mushrooms

January 30, 2008 at 1:29 am Leave a comment

This is a traditional French dish, filet de boeuf en croûte de champignons. It looks elegant and has a commanding table presence. People will think you spent all day in the kitchen making this special dish for them, but in fact, it’s quite easy. It takes about an hour from start to finish. It would make a great dinner party or holiday dish. I served it with baked sweet potato fries on the side to make it more of a casual affair. Who says you can’t make weeknight meals look special?

Beef Tenderloin Encrusted with Mushrooms
Adapted from Ripailles, Stéphan Reynaud

1.5 pound beef tenderloin, trimmed
1 small container of mushrooms (any variety or combination)
2 cloves garlic, peeled, minced
1 cup terragon leaves
1 cup curly parsley
2 shallots, peeled, minced
1 sheet puff pastry, thawed
1 egg yolk
olive oil
salt and pepper

To Make:
Preheat oven to 400 degrees.
Heat 1 Tbs. olive oil in a skillet over medium-high heat. Brown the beef on all sides for 10 minutes, remove beef from pan and set aside on a grill so the juices can run out. Let rest 30 minutes.
Finely chop together mushrooms, terragon and parsley. Lightly oil same skillet as before and heat over medium-high heat. Sautée shallots and garlic until soft. Add mushroom mixture and cook until the mixture is slightly dry (about 5 minutes). Season generously with salt and pepper.
Roll out the sheet of puff pastry, short side facing you. Measure the amount to wrap the tenderloin in full, and trim edges. Set aside extra dough. Spread the mushroom mixture on the sheet of pastry in a layer about 1/2 in. thick. Place the tenderloin in the center and wrap, sealing the edges with egg white. Cut a small hole in the top of the pastry, so steam can escape. Place on baking sheet. Cut extra dough into strips and decorate beef with lattice stripes. Brush lightly with egg yolk. Place in oven and bake for 20 minutes or until pastry is golden-brown.

4 Servings


Entry filed under: main-meals, meat. Tags: , , , .

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