Simple Flavors for Spring
Worcestershire Filet en Croûte
Elegance does not have to be complicated. This showstopping puff-pastry-wrapped filet is seasoned with Worcestershire sauce and grainy mustard and then encased in mushrooms and chard.
Ingredients
- 2 tsp. oil
- 2 lb. beef tenderloin, trimmed
- 3 garlic cloves, peeled and minced
- 1 shallot, peeled and chopped
- 2 pt. button mushrooms, sliced
- 1 tsp. salt
- 8 tbsp. Worcestershire sauce
- 4 tbsp. grain mustard
- 1 lb. frozen puff pastry dough, thawed
- Flour, for dusting
- 2 eggs, beaten with 1 tbsp. of water
- 2 bunches chard or green beets, blanched and patted dry
Print Recipe
- Preheat oven to 400°F.
- Heat oil in a large skillet over high heat. Sear beef on all sides until brown. Remove from the pan, and set aside.
- Reduce heat to medium, and stir in garlic, shallots, mushrooms, and salt. Cover, and cook for 5–6 minutes or until mushrooms are tender. Remove from the pan, and puree in a food processor until smooth. Scrape into a bowl, and set aside.
- In a small bowl, whisk together Worcestershire sauce and grain mustard. Brush marinade over seared filet until thoroughly coated.
- Dust a clean work surface with flour, and roll out puff dough into a large rectangle. Brush with egg wash. Lay out a large sheet of plastic wrap, and layer with blanched greens. Spread mushroom mixture over greens, and place filet in the middle. Roll into a tight cylinder, and discard plastic wrap.
- Place rolled filet onto the center of the puff pastry, and gently roll with seam side down. Cut off any excess puff dough, and tuck in the ends. Brush with egg wash, and cut slits into the top.
- Place in oven on a lightly greased cookie sheet, and bake for 30–35 minutes, or until dough is golden brown. Let rest for 10 minutes before slicing and serving.
Serves 4
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