Boeuf En Croute Or Beef Wellington – a delicious recipe with filet of beef, salt, butter, oil, pastry, foie gras pate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F.
2
Sprinkle beef with salt and pepper; heat half the oil and butter in a pan and brown beef on all sides. Place in roasting pan, dot with remaining butter and roast for 10 minutes -- longer if you want it more well done.
3
Remove and let stand until cooled. Remove string.
4
Preheat oven to 425u00b0F.
5
Place pate in a bowl and beat until smooth.
6
Roll out puff pastry 1/2 inch thick, large enough to completely envelop the roast.
7
Spread pate over top and sides of filet. Place filet, pate side down on pastry. Spread remaining pate on the top of the filet.
8
Brush one side of the pastry with egg. Fold unbrushed over meat; fold together and press.
9
Brush entire pastry with egg and bake for 40 minutes -- increasing by 5 minutes for more well done.
1588
kcal
Calories
114
g
Fat
151
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 lbs boneless filet of beef, salt and pepper, 1/4 cup butter, 1 tablespoon oil, and more.
Yes, Boeuf En Croute Or Beef Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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