Boeuf En Croute
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 kcal | (12 %) | ||
| Protein | 9.03 g | (9 %) | ||
| Fat | 19.16 g | (17 %) | ||
| Carbohydrates | 12.11 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.83 g | (6 %) |
more nutritional values
| Vitamin A | 94.15 mg | (11,769 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.43 mg | (4 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 2.85 mg | (24 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 15.1 μg | (5 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 2.72 μg | (6 %) | ||
| Vitamin B₁₂ | 0.72 μg | (24 %) | ||
| Vitamin C | 5.41 mg | (6 %) | ||
| Potassium | 96.66 mg | (2 %) | ||
| Calcium | 34.61 mg | (3 %) | ||
| Magnesium | 9.08 mg | (3 %) | ||
| Iron | 1.77 mg | (12 %) | ||
| Iodine | 8.65 μg | (4 %) | ||
| Zinc | 1.56 mg | (20 %) | ||
| Saturated fatty acids | 6.44 g | |||
| Cholesterol | 102.97 mg |
Author of this recipe:
EAT SMARTER
all recipes of this authorIngredients
for
6
- Ingredients
- 1
Beef fillet (weighing 1 kg | 2.25 lb)
- 3 tablespoons
- 3 tablespoons
- 2 ½ cups
mixed Forest mushroom
- 1
shallot (finely chopped)
- 2 sprigs
- 0.333 cup
dry white wine
- 1 sheet
- 1 tablespoon
- 2
egg yolks (beaten)
Preparation steps
1.
Preheat oven to 220°C (200 fan) | 425°F | gas 7.
2.
Place the beef in a roasting tin, drizzle with oil and season and roast for 15 minutes. Leave to cool, then refrigerate.
3.
Meanwhile, place the mushrooms in a food processor with the shallot and process as finely as possible.
4.
Heat the butter in a pan and fry the mushroom mixture with thyme leaves and a little seasoning until softened. Add the wine and cook until the wine has been absorbed. Set aside to cool.
5.
Roll the pastry out a little more on a floured surface. Spoon the cooled mushrooms over the pastry, leaving a small margin around the edges. Place the beef in the centre and roll the pastry up like a sausage, fully encasing the beef. Seal the edges with egg yolk, then brush the pastry with the remaining egg.
6.
Reduce the oven to 200°C (180 fan) | 400°F | gas 6 and roast for 20 minutes until puffed and golden. Leave to rest for 10 minutes before carving and serving with new potatoes.
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