Boeuf En Croute

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Boeuf En Croute
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
259
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie259 kcal(12 %)
Protein9.03 g(9 %)
Fat19.16 g(17 %)
Carbohydrates12.11 g(8 %)
Sugar added0 g(0 %)
Roughage1.83 g(6 %)
Vitamin A94.15 mg(11,769 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.12 mg(11 %)
Niacin2.85 mg(24 %)
Vitamin B₆0.14 mg(10 %)
Folate15.1 μg(5 %)
Pantothenic acid0.31 mg(5 %)
Biotin2.72 μg(6 %)
Vitamin B₁₂0.72 μg(24 %)
Vitamin C5.41 mg(6 %)
Potassium96.66 mg(2 %)
Calcium34.61 mg(3 %)
Magnesium9.08 mg(3 %)
Iron1.77 mg(12 %)
Iodine8.65 μg(4 %)
Zinc1.56 mg(20 %)
Saturated fatty acids6.44 g
Cholesterol102.97 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1
Beef fillet (weighing 1 kg | 2.25 lb)
3 tablespoons
3 tablespoons
2 ½ cups
1
shallot (finely chopped)
2 sprigs
0.333 cup
1 sheet
1 tablespoon
2
egg yolks (beaten)
new potatoes (to serve)

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.