(Firstly for my many many followers (??) who get updates via email it appears to me that you are being shortchanged some of the photography (professionally taken by iphone!) if you don’t click on the email to go to the actual blog site. The emails cut out some of the images I think. Just an FYI.
Sunday night is usually “Sunday Dinner”here – roast of some sort usually with all the trimmings. But we were essentially down to two this Sunday (#2 doesn’t really eat such a load of roast that it warranted cooking a whole ‘family’ joint) So I decided to go back to these delicious mini “Boeuf en Croute”, sometimes referred to as “Tornade en Croute” or more simply “Mini Beef Wellingtons”. Mam and I once went to a 6 week cookery course and these were one of the lovely things we cooked there, accompanied always, as the chef giving the course would always say, by “Basmatic Dressing” – (she meant Balsamic, there was definitely no rice in the dressing!)
These are perfect for a dinner where you have people coming later and you want to relax and have a drink and a chat… they can be prepared in the morning, left in the fridge until ready to cook – then only take 20 / 25 mins to cook.
Ingredients for en Croute
1 small fillet steak for each person, quartered, or use 5 steaks for 6 people, divide larger steaks into 5
12oz puff pastry
4 oz pate (Brussels, Chicken, whatever you have)
1 onion, finely chopped
4 oz button mushrooms, finely chopped
bunch fresh parsley, finely chopped
- Seal the meat in a hot pan with a little oil, allow to cool. (Don’t over cook, lightly seal or brown)
- Make up the Duxelle mixture by frying the mushrooms, onions & parsley in pan with a little oil for 8/10 mins. Allow to cool
- Roll out the puff pastry, divide into squares approx 3″ X 3″
- Place a piece of cooled fillet, top with pate, then a teaspoon of duxelle mixture
- Brush edge with lightly whipped egg
- Fold two opposite corners in over beef, then other two corners. Prick with a fork, brush with egg wash. Repeat with each piece of meat.
- Place in fridge until 25 minutes before dinner is being served.
- Bake for 20/25 minutes at 200C
10/12 button mushrooms, finely sliced
1/2 pint cream
1/2 glass white wine
2 tablespoons Balsamic Vinegar
- Fry the sliced mushrooms in butter until nicely brown
- Pour in the white wine, bring to a simmer and reduce the mixture
- Add the cream and reduce by half
- Immediately before you serve, add the Balsamic Vinegar – do not boil the mixture with the vinegar added as it will overpower the sauce. (I usually add one spoon, taste and add more if needed. I have added far too much and have had to ‘neutralize’ it a little with some dark brown sugar)
- Place the cooked Tornade en Croute on warmed plates and serve with the sauce on the side.
I would serve with mini roast potatoes or mixed roast veg & potatoes – it really does work with everything.