Filet En Croute Recipe

Directions

1. 1

   Prepare the Mushroom Duxelle

   In a skillet, melt butter over medium heat. Add shallots and garlic, sauté until translucent. Add mushrooms and thyme, cooking until moisture evaporates and mixture is dry. Season with salt and pepper. Let cool.

2. 2

   Sear the Beef Tenderloin

   Season the beef tenderloin with salt and pepper. In a hot skillet, sear the tenderloin on all sides until browned (about 3-4 minutes per side). Remove from heat and let cool.

3. 3

   Assemble the Filet En Croute

   Roll out the puff pastry sheets on a floured surface. Place the cooled mushroom duxelle in the center of each sheet. Place the seared beef on top of the mushrooms. Fold the pastry over to enclose the beef and mushrooms completely, sealing the edges with egg wash.

4. 4

   Bake the Filet En Croute

   Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet and brush the top with the remaining egg wash. Bake for 25-30 minutes or until the pastry is golden brown. Let rest for 10 minutes before slicing.

5. 5

   Prepare the Watercress Salad

   In a bowl, whisk together olive oil, lemon juice, salt, and pepper. Toss the watercress in the dressing and serve alongside the sliced filet en croute with sauce Espagnole drizzled on top.