Entree: France – Paris & Ile-de-France – Boeuf en Croûte (Beef tenderloin wrapped in mushroom duxelles and puff pastry, baked until golden)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 45 min

Total 2 hrs

Ingredients

- 2 lb (900 g) center-cut beef tenderloin (filet), trimmed
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 10 oz (280 g) cremini or button mushrooms, finely chopped
- 2 small shallots, minced, about 2 oz (55 g)
- 2 cloves garlic, minced, about 6 g
- 1/4 cup (60 ml) dry white wine
- 2 tsp (2 g) fresh thyme leaves, chopped
- 6 thin slices prosciutto, about 3 oz (85 g)
- 4 oz (115 g) pâté de foie gras or chicken liver pâté
- 2 thin crêpes, about 6 in (15 cm) diameter each (optional, to prevent soggy pastry)
- 1 sheet (10 oz / 280 g) puff pastry, thawed
- 1/4 cup (30 g) all-purpose flour for dusting
- 1 large egg + 1 tbsp (15 ml) water, beaten for egg wash
- 1 tsp (5 g) Dijon mustard

Instructions

1. Pat the tenderloin dry and season all over with 1 1/2 tsp salt and 1 tsp pepper. Heat 2 tbsp olive oil in a heavy skillet over high heat and sear the beef on all sides until browned, about 2 minutes per side. Remove and let cool; chill briefly until easy to handle.
2. In the same skillet, reduce heat to medium, add 2 tbsp butter, then the minced shallots and garlic; cook until softened, about 2 minutes. Add the chopped mushrooms and 2 tsp thyme, cook, stirring, until the mushrooms release moisture and it evaporates and mixture is paste-like, about 8–10 minutes.
3. Pour in 1/4 cup white wine and cook until liquid is absorbed. Season the duxelles lightly with salt and pepper, then transfer to a bowl to cool completely.
4. Brush the cooled seared beef all over with 1 tsp Dijon mustard. On a sheet of plastic wrap, arrange the prosciutto slices overlapping to form a rectangle; spread the pâté evenly over the prosciutto, then spread the cooled mushroom duxelles on top. Place the beef at one edge and roll tightly in the prosciutto using the plastic wrap to form a tight log; twist ends to compress and chill 15–30 minutes.
5. Preheat the oven to 425°F (220°C). Lightly flour a work surface and roll the puff pastry into a rectangle large enough to enclose the beef. If using crêpes, wrap the chilled prosciutto-covered beef in the crêpes now to help keep pastry dry.
6. Unwrap the beef and place it in the center of the pastry. Brush pastry edges with egg wash, fold to enclose the beef, sealing seams well; trim excess pastry and use trimmings for decoration if desired. Brush the entire pastry with egg wash and chill 10–15 minutes to set the shape.
7. Make a few small vents in the pastry, place on a baking sheet lined with parchment, and bake at 425°F (220°C) for 20–30 minutes until pastry is deep golden and an instant-read thermometer inserted into the center reads 120–125°F (49–52°C) for rare or 130°F (54°C) for medium-rare.
8. Remove from oven and rest 10–15 minutes before slicing. Serve warm, sliced into generous steaks, with pan juices or a simple red wine reduction if desired.