Beef en Croûte

Ingredients

• 1.5 lb beef tenderloin, center-cut
• 8 oz mushrooms, finely chopped
• 1 medium shallot, minced
• 1 sheet (14 oz) puff pastry, thawed
• 1 whole egg yolk
• ½ cup red wine
• ½ cup beef broth
• 3 tbsp butter, divided
• 1 to taste salt and pepper
• 1 tbsp (combined) thyme and tarragon, fresh

Instructions

1. 1

   Preheat oven to 400°F. Pat beef tenderloin dry; season generously with salt and pepper.

2. 2

   Heat 1 tbsp butter in a skillet over medium-high until foaming. Sauté mushroom and shallot, stirring often, until dry and fragrant, ~8 minutes.

3. 3

   Stir in thyme and tarragon. Season with salt and pepper. Spread onto a plate to cool, ~5 minutes.

4. 4

   Heat 1 tbsp butter in the same skillet over high until smoking. Sear beef on all sides until deeply browned, ~10 seconds per side (do not move).

5. 5

   Cool beef 5 minutes. Spread mushroom duxelles evenly over the top and sides of beef.

6. 6

   Roll out puff pastry. Wrap tightly around beef (mushroom side in), sealing edges with water. Place seam-side down on a lined baking sheet.

7. 7

   Whisk egg yolk with 1 tbsp water. Brush pastry generously. Bake until golden brown and internal temp reads 125°F (rare), ~20 minutes.

8. 8

   Remove beef to a cutting board and rest 5 minutes. Pour red wine into skillet, scrape up browned bits, simmer until reduced by half, ~3 minutes.

9. 9

   Add broth and simmer 2 minutes. Whisk in remaining 1 tbsp cold butter until sauce is silky. Season with salt and pepper.

10. 10

    Slice beef en croûte into four portions. Spoon red wine sauce around each slice and serve immediately.

Tools you’ll need

• instant-read thermometer
• 12-inch skillet
• cutting board
• rolling pin
• baking sheet
• parchment paper
• small bowl
• fork or whisk

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