Chateaubriand In Pastry Dough Recipe
Servings: 8
Ingredients
- 300g frzn pastry dough
- 150g fresh mushrooms, thinly sliced
- 600g beef tenderloin, washed, dry and fat trimmed off
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grnd pepper
- 2 T butter
- 100g ham, sliced
- 1 egg
- 1 T heavy cream
- 1 egg yolk
- 100g sweet butter
Directions
- Thaw pastry dough. Lb meat down to about 3cm in height. Rub on salt and pepper and fry with butter on high for about 2 min, then let cool. Fry mushrooms in same pan with butter for about 2 min. Season with salt and pepper, remove mushrooms from pan and set aside.Heat oven to 225 degrees C. Roll pastry dough into 2 oval slices. Put 1 piece-slice on baking pan. Place ham and 1/2 of mushrooms on dough and place meat on top. Cover top of meat with remaining mushrooms. Mix 1 egg with cream and cover edge of pastry dough - don't use all mix. Lay 2nd piece of dough on meat and press edge together.
- Cut a hole 3cm in size on top of dough to release steam. Cover top with remaining egg and cream mix. Bake meat on 2nd rack of oven for 12 min. Turn oven off and open door and let meat rest for 10 min. Mix egg yolk and sweet butter by warming and serve as sauce. (Could also add in 1/3 to 1/2 cup of white wine).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 184 | 64% |
| Total Fat 20.69g | 26% |
| Saturated Fat 10.63g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 425mg | 18% |
| Potassium 352mg | 10% |
| Total Carbs 0.83g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.35g | 0% |
| Protein 23.64g | 38% |
