Boeuf en Croûte
dinnerFrenchhard

Boeuf en Croûte

Beef tenderloin wrapped in mushroom duxelles and puff pastry, baked golden.

From Nutrola's curated recipe library

1 hr4 servings

Nutrition Facts (per serving)

Values are per serving

436Cal

50 g

Protein

11 g

Carbs

31 g

Fat

Ingredients

  • Beef tenderloin

    600 g

    990 Cal

  • Puff pastry

    1 sheet

    260 Cal

  • Mushrooms

    300 g

    66 Cal

  • Shallots

    2 small

    14 Cal

  • Dijon mustard

    2 tbsp

    18 Cal

  • Egg

    1 large

    70 Cal

  • Prosciutto

    6 slices

    120 Cal

  • Fresh thyme

    1 tbsp

    1 Cal

  • Butter

    2 tbsp

    204 Cal

Instructions

  1. 1

    Sear beef on all sides. Brush with Dijon.

  2. 2

    Make duxelles: finely chop mushrooms and shallots, cook in butter until dry.

  3. 3

    Layer prosciutto on cling film, spread duxelles, roll beef inside.

  4. 4

    Wrap in puff pastry. Brush with egg wash.

  5. 5

    Bake at 200°C for 25-30 min. Rest 10 min before slicing.

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