ISO: ISO LisainLA, a question about you Mini Boeufs en Croute.....

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joe

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I've been requested to do a beef tenderloin with mushrooms in filo dough, but I found your recipe which sounds so much better and can be made ahead. A few questions: First, is the beef completely enclosed by the pastry, or are there spaces in the top? And is the pastry glazed with egg or decorated?

Also, what do you think of a classic brown sauce instead of the simpler wine deglazing? (I may already be using hollandaise sauce in the first course so I wouldn't use bernaise in this menu.)

Thanks in advance!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1165

 
Hi Joe,

I looked back at my notes, as I haven't made this in a while.

The pastry is completely covering the steaks - the best way to describe the packet is that when it is folded it looks like the back of an envelope. It needs to be completely sealed. You can add decorations if you want to be fancy.

I found that putting the seam side down on a non-stick baking pan for holding works well. Don't brush the egg wash over the rest of the pastry until right before baking.

I think a brown sauce or Bordelaise would go perfectly with this. I did Bordelaise the last time I prepared it.

 
Thanks, Lisa. I'll look up Bordelaise sauce. I'll attempt a trial run soon and report back.

 
JOe, have you considered not serving a sauce? I do beef Welllingtons with a duxelle and foie gras,

on beef tenderloin with puff pastry and no sauce at all. We've never found it dry. As you are thinking, it may be a bit much with a hollandaise on the side.

I should say that I do individual beef Wellingtons. Same manner as Lisa's glorious dish here.

 
A friend of mine made these for us for dinner, and she made mine with a boneless skinless chicken

breast (I did not request it, but she knew I am not a huge fan of beef) and it was excellent. Not dry at all, and very delicious.

 
Joe, while I don't think a sauce is required, it does make it nice on the plate.

I look forward to hearing your results.

 
If I have time, I'll try both your and Curious' recipes at the same time, and have a red wine/brown

sauce for them. Did your Bordelaise include beef marrow? Thats what Julia says, but I think I could get around that.

 
I subbed butter for the marrow, here is a recipe that is close to what I remember doing

and I cheated and used the demi-glace mentioned in the recipe as well, I got it at Bristol Farms.

Bordelaise Sauce
serves approx. 4

Ingredients:

1/4 cup finely chopped shallots
1 oz. butter (1/4 stick)
4 oz. diced beef bone marrow *
1/4 Tsp. cracked black peppercorn
1 sprig fresh thyme
1/2 cup red wine (Use a good table wine)
1 cup Demi-Glace**

**We recommend using 1.5 oz. Demi-Glace Gold reconstituted in 8 ounces hot water.

Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add red wine and reduce for approx. 2-3 minutes (to an essence). Add thyme and peppercorns and reduce further for approx. 2-3 minutes (until almost no liquid remains).

Add Demi-Glace (or reconstituted Demi Glace Gold) and simmer for approx. 5-6 minutes (until sauce begins to thicken).

In a separate pan, simmer diced bone marrow in water for 3-4 minutes. Drain water and add diced marrow to sauce and simmer for approx. 2 minutes. Serve over tournedo, beef tenderloin steaks, or rump steaks.

*If bone marrow is not available, you can substitute butter instead.

Sauce is excellent over most cuts of grilled or roast beef, especially whole roasted beef tenderloin.

http://www.gatewaygourmet.com/bordel.htm

 
Good to know. I had stopped reading Julia's after it got to the bone marrow. LOL

 
I had planned to make several batches of puff pastry this week. With all these ideas,

I'd better make a lot.

 
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