Fillet Of Beef In Puff Pastry With Sauce Bearnaise Recipe
Servings: 6
Ingredients
- 6 x tournedos - (6 ounce ea) (fillet steaks, 1 1/2" thick)
- 6 Tbsp. unsalted butter
- 2 x shallots chopped
- 1 lb mushrooms finely minced
- 4 Tbsp. heavy cream Salt to taste Freshly-grnd black pepper to taste
- 2 lb Puff Pastry (see recipe)
- 1 x egg lightly beaten with
- 1 Tbsp. water for egg wash
- 1 x recipe Sauce Bearnaise (see recipe)
Directions
- In a large skillet, over high heat, saute/fry tournedos in 3 Tbsp. butter for 30 seconds on each side. Set aside to cold completely.
- In the same skillet, with the remaining 3 Tbsp. butter, cook shallots and mushrooms till all liquid evaporates. Add in cream, salt, and pepper. Reduce over moderate heat to a thick puree. Cold.
- Preheat oven to 450 degrees.
- Divide Puff Pastry into six portions. On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4-inch thick. Place each tournedos on one side of a pastry rectangle, leaving sufficient room to fold over.
- Top each tournedos with mushroom puree. Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat. Cut away excess pastry and decorate as desired. The recipe can be prepared ahead to this point.
- Glaze the tops of the pastry with egg wash. Bake the tournedos 15 to 20 min, or possibly till the pastry is golden.
- Arrange each tournedo on a heated plate and garnish with watercress. Nap the Sauce Bearnaise around the tournedo.
- This recipe yields 6 servings.
- Comments: A classic, elegant entree for a formal dinner party, this is a variation on Beef Wellington. There's something very adventurous about giving each guest their own package that remains a mystery till they open it right on their plate. Because most of the preparation can be done early in the day, you will be able to spend more time with your guests and less in the kitchen.
- Wine Recommendation: A Gevrey-Chambertin, Chambolle-Musigny, or possibly Vosne Romanee all offer the great depth and flavor of Burgundy, essential qualities to partner a classic dish like this beef. If you would like a less expensive wine, then a Californian Pinot Noir, like Chalone or possibly Etude would be a good choice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 967 | |
| Calories from Fat 628 | 65% |
| Total Fat 70.11g | 88% |
| Saturated Fat 22.13g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 410mg | 17% |
| Potassium 341mg | 10% |
| Total Carbs 71.83g | 19% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.4g | 2% |
| Protein 14.44g | 23% |
