Beef Tenderloin en Croûte

Beef Tenderloin en Croûte
  • 4 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 1:05 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 4 x 6 oz
    (4 x 180 g)

    beef tenderloin

  • sea salt and freshly ground black pepper

  • 4

    commercially prepared puff pastry rounds, 8 in. (20 cm)

  • 4 x 1 oz
    (4 x 30 g)

    slices of liver pate

  • 2

    eggs, beaten

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    chopped shallots

  • 1/2 cup
    (125 mL)

    sliced white mushrooms

  • 1/4 cup
    (60 mL)

    dry red wine

  • 1/2 cup
    (125 mL)

    demi-glace sauce


Melt the butter in the oil and sear the beef tenderloins 1 minute per side. Season, remove and let cool.

Roll out the pastry rounds on a clean work surface.

Centre the liver slices on each round.

Top with a tenderloin.

Moisten the edges of the pastry with a little water and enclose the meat, sealing well.

Refrigerate the meat en croûte for 15 minutes.

Preheat the oven to 400°F (200°C).

Baste the pastry with the beaten eggs and bake in the oven for 20 to 30 minutes. Meanwhile, brown the shallots and mushrooms.

Deglaze with the red wine and reduce by half.

Add the demi-glace. Correct the seasoning. Serve the golden brown tenderloins en croûte on the sauce.

Accompaniments: steamed cauliflower and braised celery.

Medium or full-bodied red wine.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007