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All Recipes > Beef Wellington or Filet de Boeuf en Croûte

Filet Mignon $24.99/lb 5 stars (1)
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Beef Wellington or Filet de Boeuf en Croûte

This recipe looks time consuming to prepare, and it is—but worth every minute. You and your guests will be impressed. Equally excellent leftovers as fresh. ~Jenny

Directions

  1. Rub a 5 fillet of beef with butter
  2. Roast on a rack 25 minutes or until thermometer reads 120°--very rare.  Let meat cool to room temperature.
  3. You may then thinly coat with paté de foie gras or de volaille (optional) package of frozen puff paste.  Roll out part of the puff paste into a rectangle about 1 1/2 inches larger in width and length than the fillet. 
  4. Spread the rectangle with Duxelles that have been well cooled.  
  5. Preheat oven again to 425°.
  6. Center the fillet on the rolled-out dough. Roll out remaining dough and shape it over the entire fillet. Secure top and bottom pieces together, finger-pinching all around after brushing edges with white of egg.  Use any excess dough for decorations, which you can stick to the surface with more of the egg white. Brush exposed surfaces with 1 egg white, lightly beaten. 
  7. Place the covered fillet on a greased baking sheet. Bake 10 minutes. Reduce heat to 375° and bake until crust is golden, about 20 minutes more.
  8. Allow to stand 15 minutes before serving on a garnished platter.
  9. Carve with a very sharp knife into slices about ¾ inch thick.
Joy of Cooking, Irma S. Rombauer & Marion Rombauer Becker, The Bobbs-Merrill Company, Inc., Indianapolis/New York, 1975, p. 455.

Serve with Bordelaise Sauce (for chops, steaks, grilled meats):

Cook together in a saucepan until reduced to 3/4: 1/2 cup dry red wine and 4-5 crushed black peppercorns.

Add 1 cup Brown Sauce. Simmer 15 minutes. Add, just before serving: 1/4 cup diced beef marrow, poached for a few minutes and drained (optional), 1/2 tsp. lemon juice (optional), 1/2 tsp. chopped parsley.


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