Ingredients

  • 1400 grams beef tenderloin 12" long
  • 1 ½ teaspoons vegetable oil
  • ½ egg
  • 1 ½ teaspoons water
  • Coriander pecan filling
  • 110 grams pecans
  • 2 garlic cloves
  • 340 grams spinach
  • 30 grams coriander leaves
  • 25 grams parsley sprigs
  • 45 grams bread crumbs
  • ½ tablespoon honey
  • 1 egg white
  • ¾ teaspoon salt
  • ½ teaspoon coriander, ground
  • pinch pepper
  • Sour cream pastry dough
  • 140 grams butter, unsalted
  • 210 grams plain flour
  • 1 teaspoon salt
  • 140 grams sour cream
  • 2 tablespoons ice water
  • Horseradish Sauce
  • 110 milliliters whipping cream
  • 2 tablespoons horseradish cream
  • salt and pepper

Directions

1. Make pastry and chill.
2. Make filling. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. If serving individual 1 1/2" thick slices en croûte, bake at 425*F/220*C/GM 7 for 10 minutes. Let stand for 5 minutes on baking sheet.

Notes
Serving Ideas:Original serves 8.


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