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Beef Tenderloin en Croûte https://www.metro.ca/userfiles/image/recipes/filet-bœuf-croute-5168.jpg PT20M PT30M PT1H05M
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.
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2 Tbsp. (30 mL) butter 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 egg, 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
Beef Tenderloin en Croûte

Beef Tenderloin en Croûte

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4
servings
0:20
Preparation
0:30
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
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    250 G SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


  • 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
    egg, beaten
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    SELECTION LARGE EGGS

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    $5.99 ea.

    30 un.


  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
    You might like:

    Flyer Deals  (2)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


  • 2 Tbsp.
    (30 mL)
    chopped shallots
  • 1/2 cup
    (125 mL)
    sliced white mushrooms
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    BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

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    227 g PRODUCT OF ONTARIO


  • 1/4 cup
    (60 mL)
    dry red wine
  • 1/2 cup
    (125 mL)
    demi-glace sauce
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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