Beef En Croute With Coriander Walnut Filling
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Beef En Croute With Coriander Walnut Filling
  Beef    Walnuts    Fillings  
Last updated 6/12/2012 12:59:13 AM. Recipe ID 22141. Report a problem with this recipe.
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      Title: Beef en croute with coriander walnut filling
 Categories: Live
      Yield: 4 Servings
 
           Trimmed 4 1/2 to 5 pound
           Beef tenderloin roast (about
     16    Inches long and 3
           Inches in diameter)
      1 tb Vegetable oil
      1 lg Egg
      1 tb Water
      1 pk Store bought frozen puff
           Pastry, thawed
           Coriander walnut filling,
           Recipe follows
 
  Trim tenderloin if necessary and pat dry. Halve tenderloin crosswise
  and season with salt and pepper. In a large heavy skillet heat oil
  over moderately high heat until just smoking and brown beef, 1 piece
  at a time, on all sides, about 2 minutes total for each piece of
  beef, transferring to a platter.
  
  Make an egg wash by lightly beating egg with water. On a lightly
  floured surface with a floured rolling pin roll out pastry into a 19
  by 15-inch rectangle (slightly less than 1/4-inch thick). Cut a
  1-inch strip of dough from a shorter end (leaving an 18 by 15-inch
  rectangle) and reserve strip. Arrange rectangle lengthwise on a
  baking sheet or tray (about 17 1/2 by 12 1/2-inches), letting excess
  hang over. Spread one third filling lengthwise down middle of
  rectangle, forming a 16 by 2-inch strip. Arrange beef pieces end to
  end lengthwise on filling and spread remaining filling on top of
  beef. Brush edges of dough with some egg wash. Fold up long sides of
  dough to enclose beef completely and seal edge. Fold ends of dough
  over wrapped beef and seal edges. Invert a large baking sheet onto
  wrapped beef and invert beef onto sheet so that pastry is seam side
  down. Brush crust evenly with some egg wash. Cut out holly leaves and
  berries from reserved pastry strip and arrange on crust, gently
  pressing to make them adhere. Brush decorations with some egg wash
  and with a sharp knife make small steam vents every 3 inches on top
  of crest. Chill beef en croute, loosely covered, at least 1 hour and
  up to 6.
  
  Preheat oven to 400 degrees. Bake beef en croute in middle of oven 45
  minutes, or until pastry is golden brown and a thermometer inserted
  diagonally 2 inches into center of beef registers 115 degrees. Let
  beef stand on sheet on a rack 25 minutes. Beef will continue to cook
  as it stands, reaching 125 degrees (medium rare).
  
  Yield: 16 servings
  




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Recipe ID 22141 (Apr 03, 2005)

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