Roasting A Whole Fillet Of Beef En Croute
This technique produces rare beef in the centre and crisp pastry on the outside. The secret lies in first seasoning and searing the fillet as in step 1, partially roasting it at 220°C for 20 minutes until just rare, then letting it cool and encasing it in crêpes to prevent the meat juices leaking into the crust. Duxelles is finely chopped mushrooms and onions sautéed in butter.
1. Press duxelles around cooled 1.5 kg beef fillet. Wrap in three 25 cm thin herb crêpes.
2. Roll out 700 g puff pastry to 5 mm thickness, then wrap around the fillet to enclose it completely.
3. Place parcel seam-side down and decorate the top and sides with a lattice of pastry trimmings.
4. Place the parcel on a dampened baking sheet and brush with egg wash. Bake at 200°C for 10 minutes, then lower the heat to 180°C and bake for another 20 minutes until golden and crisp. Let rest for 10 minutes, then cut into slices to serve.
BEEF WELLINGTON
Filet de boeuf en croûte (fillet of beef in pastry) was a French culinary classic long before Wellington's time, but in honour of the hero of the Battle of Waterloo it was renamed Beef Wellington and the name has stuck. The dish was popular at early 19th century banquets, and was known to be a particular favourite of the Duke of Wellington. Traditionally it is made with a mushroom stuffing mixed with diced bacon and fresh chopped herbs.
