Beef En Croute With Coriander Walnut Filling Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Trimmed 4 1/2 to 5 pound,
Beef tenderloin roast, (about
16: Inches long and 3,
Inches in diameter),
1 tbsp: Vegetable oil,
1 large: Egg,
1 tbsp: Water,
1 package: Store bought frozen puff,
Pastry, thawed
Coriander walnut filling,
Recipe follows,
Directions:
Trim tenderloin if necessary and pat dry. Halve tenderloin crosswise
and season with salt and pepper. In a large heavy skillet heat oil
over moderately high heat until just smoking and brown beef, 1 piece
at a time, on all sides, about 2 minutes total for each piece of
beef, transferring to a platter.
Make an egg wash by lightly beating egg with water. On a lightly
floured surface with a floured rolling pin roll out pastry into a 19
by 15-inch rectangle (slightly less than 1/4-inch thick). Cut a
1-inch strip of dough from a shorter end (leaving an 18 by 15-inch
rectangle) and reserve strip. Arrange rectangle lengthwise on a
baking sheet or tray (about 17 1/2 by 12 1/2-inches), letting excess
hang over. Spread one third filling lengthwise down middle of
rectangle, forming a 16 by 2-inch strip. Arrange beef pieces end to
end lengthwise on filling and spread remaining filling on top of
beef. Brush edges of dough with some egg wash. Fold up long sides of
dough to enclose beef completely and seal edge. Fold ends of dough
over wrapped beef and seal edges. Invert a large baking sheet onto
wrapped beef and invert beef onto sheet so that pastry is seam side
down. Brush crust evenly with some egg wash. Cut out holly leaves and
berries from reserved pastry strip and arrange on crust, gently
pressing to make them adhere. Brush decorations with some egg wash
and with a sharp knife make small steam vents every 3 inches on top
of crest. Chill beef en croute, loosely covered, at least 1 hour and
up to 6.
Preheat oven to 400 degrees. Bake beef en croute in middle of oven 45
minutes, or until pastry is golden brown and a thermometer inserted
diagonally 2 inches into center of beef registers 115 degrees. Let
beef stand on sheet on a rack 25 minutes. Beef will continue to cook
as it stands, reaching 125 degrees (medium rare).
Yield: 16 servings
COOKING LIVE SHOW #CL9028 All recipes courtesy of Gourmet Magazine
Source from luhu.jp
and season with salt and pepper. In a large heavy skillet heat oil
over moderately high heat until just smoking and brown beef, 1 piece
at a time, on all sides, about 2 minutes total for each piece of
beef, transferring to a platter.
Make an egg wash by lightly beating egg with water. On a lightly
floured surface with a floured rolling pin roll out pastry into a 19
by 15-inch rectangle (slightly less than 1/4-inch thick). Cut a
1-inch strip of dough from a shorter end (leaving an 18 by 15-inch
rectangle) and reserve strip. Arrange rectangle lengthwise on a
baking sheet or tray (about 17 1/2 by 12 1/2-inches), letting excess
hang over. Spread one third filling lengthwise down middle of
rectangle, forming a 16 by 2-inch strip. Arrange beef pieces end to
end lengthwise on filling and spread remaining filling on top of
beef. Brush edges of dough with some egg wash. Fold up long sides of
dough to enclose beef completely and seal edge. Fold ends of dough
over wrapped beef and seal edges. Invert a large baking sheet onto
wrapped beef and invert beef onto sheet so that pastry is seam side
down. Brush crust evenly with some egg wash. Cut out holly leaves and
berries from reserved pastry strip and arrange on crust, gently
pressing to make them adhere. Brush decorations with some egg wash
and with a sharp knife make small steam vents every 3 inches on top
of crest. Chill beef en croute, loosely covered, at least 1 hour and
up to 6.
Preheat oven to 400 degrees. Bake beef en croute in middle of oven 45
minutes, or until pastry is golden brown and a thermometer inserted
diagonally 2 inches into center of beef registers 115 degrees. Let
beef stand on sheet on a rack 25 minutes. Beef will continue to cook
as it stands, reaching 125 degrees (medium rare).
Yield: 16 servings
COOKING LIVE SHOW #CL9028 All recipes courtesy of Gourmet Magazine
Source from luhu.jp
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