Boeuf en Croûte (Beef in Puff Pastry)

Name: Boeuf en Croûte (Beef in Puff Pastry)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 tbsp Butter; 1 whole Eggs; 2 cloves Garlic; 2 tbsp Milk; 8 oz Mushrooms; 1 tsp Olive Oil; 2 whole Pork Tenderloin; 4 slices Puff Pastry Sheets; 2 tbsp Red Wine; 1 to taste Salt & Pepper; 0.33 cup Shallot

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Low-Carb Low-Sodium Sugar-Free Comfort-Food

Boeuf en Croûte (Beef in Puff Pastry) wraps seared tenderloin in flaky pastry with a savory mix of mushrooms, shallots, and garlic, then finishes with a glossy red wine reduction. The contrast of crisp pastry and juicy, medium-rare beef makes it a luxurious main course, ideal for date nights or special-occasion dinners.

Prep35 mins
Cook20 mins
Serves2
DifficultyMedium

1

Heat olive oil in a heavy skillet over high heat until very hot. Add the filets and sear until well browned, 1 to 2 minutes per side. Transfer the filets to a plate, let cool slightly, then chill in the refrigerator for at least 1 hour. The filets must be cold.
2

Melt butter in the same skillet over medium heat. Add the mushrooms, shallots, and garlic; cook and stir until the shallots are tender and translucent and the mushrooms release their juices, 6 to 8 minutes. Stir in 2 tablespoons wine, scraping up any browned bits from the bottom of the skillet. Transfer the mushroom mixture to a bowl, let cool slightly, then chill in the refrigerator, about 45 minutes.
3

Place 2 puff pastry squares on a work surface; set 1 chilled filet on each. Divide the mushroom mixture over the tops of the filets; cover each with one of the remaining puff pastry squares. Fold and pinch the pastry edges together to enclose the filling and seal. Trim the pastry to make neat packages; cut a small slit on top of each package.
4

Heat the remaining 1 1/2 cups red wine in a saucepan over medium heat; simmer until reduced by half, about 15 minutes. Season with salt and black pepper; set aside and keep warm.
5

Whisk the egg and milk together; brush the pastry packages with the egg mixture to promote browning. Refrigerate the pastry packages to keep them cold.
6

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
7

Place the puff pastry packages on the prepared baking sheet. Bake in the preheated oven until the pastry is golden brown and crisp and the filets reach the desired doneness, about 15 minutes for medium-rare. An instant-read thermometer inserted into the centers should read 130 degrees F (54 degrees C). Drizzle the wine sauce over the beef in puff pastry to serve.