Beef Tenderloin En Croute

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Beef Tenderloin En Croute
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2 h.


For the dough
250 grams Pastry flour
1 egg
2 tablespoons vegetable oil
1 pinch salt
For the filling
100 grams shallots
3 garlic cloves
2 tablespoons butter
250 grams Chestnut mushroom
3 tablespoons white wine
¼ teaspoon ground paprika
thyme (The 2 tsp)
rosemary (The 2 tsp)
3 bunches parsley
2 slices Toast
1 kilogram Beef fillet
1 egg
1 kilogram Salsify
500 grams carrots
½ teaspoon sugar
How healthy are the main ingredients?

Preparation steps


For the dough, knead all ingredients with 100 ml (approximately 1/3 cup) of lukewarm water, shape into a ball, brush with a little oil, wrap in plastic wrap and let rest for 30 minutes.


Peel shallots and garlic, chop and sauté in 2 tablespoons oil. Trim mushrooms, very finely chop and add to pan. Pour in wine, add spices, thyme and rosemary and simmer until the mushroom juice evaporates.


Finely chop the 2 bunches of parsley, crumble toast and mix both with the mushrooms. Roll the dough out on a floured cloth, then gently remove with the palm of your hand. Cut into a rectangle and brush with oil. Rinse filet, pat dry and season with salt and pepper. Separate egg, beat egg whites until stiff, fold into the mushroom mixture, and cover the filet with it. Place the filet on an edge of the dough and roll it using the cloth, pressing edges loosely down. Place the filet, seam sides down on a baking sheed lined with parchment paper, brush with egg yolk and bake 40-50 minutes in and oven preheated to 225°C (approximately 425°F), remove and let rest 10 minutes.


Scrub salsify under running water, boil in salted water 20 minutes, drain, rinse under cold water and remove peel. Peel carrots, cut diagonally into slices, cook in a little boiling salted water with sugar, drain and leave to drain. Heat 4 tablespoons butter, saute the vegetables in it, sprinkle with remaining parsley and serve with the roast.