Ingredients

  • 1400 grams beef tenderloin, about 12 inches long
  • ½ tablespoon vegetable oil
  • ½ egg
  • ½ tablespoon water
  • sour cream pastry dough
  • coriander pecan filling

Directions

1. Make pastry and chill.
2. Trim tenderloin and pat dry. Season with salt and pepper. In a large heavy skillet heat oil and brown beef, 1 piece at a time on all sides. Transfer to platter and cool.
3. Roll out pastry bottoms to fit tenderloin. Chill then bake at 400*F/200*C/GM 6 until golden brown-8-10 minutes. Cool on rack.
4. Roll out remaining dough so it will cover meat and filling. Place meat on pastry bottom, top with filling. Cover with dough. Brush with egg wash. Decorate and glaze again. Chill at least 1 hour and up to 6 hours.
5. Preheat oven to 400*F/200*C/GM 6. Bake beef en croûte in middle of oven 10 minutes per pound until pastry is golden brown and meat thermometer reads 115*F. Let beef stand on sheet for 5 minutes. Serve with sour creme horseradish sauce.
6. If serving individual 1 1/2" thick slices en croûte, bake at 425*F/220*C/GM 7 for 15 minutes, turn around and bake 5 minutes more for medium rare. Let stand for 5 minutes on baking sheet.

Notes
Serving Ideas:Original serves 8.


Categories
Beef, main course
Keywords
Beef, main course
MacGourmet downloadBeef en Croûte with Coriander Pecan Filling. To import, drag image to your MacGourmet recipe box.