Beef En Croute with Coriander Walnut Filling

Title:
Beef En Croute with Coriander Walnut Filling

Yield:
1 Servings

Categories:
Cooking




Ingredients:





          Trimmed 4 1/2 to 5 pound


          -beef tenderloin roast;


          -(about 16 inches long and 3


          -inches 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


 


 Notes: Recipe courtesy of Gourmet Magazine


 


 Recipe by: Cooking live Show #9028


 


 Posted to MC-Recipe Digest V1 #968 by "Angele and Jon Freeman"


 
on Dec 19, 1997