Bœuf en croûte also know as beef wellington is a dish consisting of beef tenderloins wrapped in puff pastry along with chopped cooked mushrooms.
Welcome to the month of December and as I promised, I will be posting recipes for this festive time of year. We're starting today with a main course that could be cooked for Christmas day if like me you're not a big fan of turkey. Today we're making one of the classic dishes en croûte (wrapped in pastry). We're making the bœuf en croûte which we also know as beef wellington.Traditionally, the type of pastry used was a simple straight pastry dough. However, today we're using more frequently puff pastry as it puffs up and becomes flaky.
There are other dishes that could be prepared en croûte, such as salmon. This wouldn't need to be cooked in advance as it takes no time to cook. However, beef takes a bit longer, therefore it's best to seal the meat before putting it in puff pastry. Let's go ahead and see how easy it is to prepare such a wonderful dish.
Ingrédients
- 400gr de bœuf
- 1/2 rouleau de pâte feuilletée déjà étalée
- 150gr de champignons
- 1 jaune d'œuf
Pour: 2 personnes
Préparation: 25 minutes
Cuisson: 35 minutes
Ingredients
- 400gr beef
- 1/2 roll of puff pastry already spread
- 150gr of mushrooms
- 1 egg yolk
For: 2 people
Preparation: 25 minutes
Cooking: 35 minutes
Méthode / Method
Dans une cocotte, faites dorer le rôti à l'huile chaude sur toutes les faces. Laissez-le complétement égoutter et refroidir sur une grille. Salez et poivrez-le.
In a casserole, brown the roast with hot oil on all sides. Let it completely drain and cool on a rack. Salt and pepper it.
Entre-temps, nettoyez les champignons. Rincez-les rapidement et émincez-les. Placez-les dans une poêle. Salez et poivrez-les.
In the meantime, clean the mushrooms. Rinse them quickly and slice them. Place them in a pan. Salt and pepper them.
Ajoutez le beurre, le jus du 1/2 citron et le persil ciselé. Faites-les cuire à feu vif jusqu'à ce qu'il ne reste plus de liquide. Hachez-les grossièrement. Incorporez un jaune d'oeuf et la crème.
Add butter, juice of 1/2 lemon and chopped parsley. Cook over high heat until no more liquid is left. Chop them roughly. Stir in an egg yolk and cream.
Préchauffez le four à 180°C. Sapoudrez une plaque à pâtisserie de farine. Déroulez la pâte sur la plaque. Etalez au centre 1/3 des champignons. Installez le rôti dessus. Tartinez-le du reste des champignons.
Preheat oven to 180 ° C. Sprinkle a baking sheet with flour. Unroll the dough on the worktop. Spread in centre 1/3 of the mushrooms. Put the roast on it. Spread it with the rest of the mushrooms.
À l'aide d'un pinceau, badigeonnez de lait la pâte autour du rôti. Repliez-la afin de l'enfermer totalement et appuyez du bout des doigts pour souder les pliures.
With a brush, brush the dough around the roast with milk. Fold it over to completely enclose it and press fingertips to weld the folds.
Enfournez et dorez pour 25 minutes.
Cook and brown for 25 minutes.
I hope you enjoy preparing this meal for this festive time of year. I'm sure it will be a hit with everyone you invite for dinner. I added some rosemary oven roasted potatoes and some green beans with my bœuf en croûte so as to have a full main dish. I also decided to top up my beef wellingtons with a simple beef stock gravy.
Now, enjoy today's lesson about adjectives used to describe a person's character.
