BEEF TENDERLOIN EN CROÛTE
Yield: 10-12 Servings
Whole tenderloin of beef, 5-6 pounds, trimmed of all fat, silver skin and side muscle
1/3 cup olive oil
2 tablespoons red wine
1 tablespoon Worcestershire sauce
1 teaspoon ground coriander
1 tablespoon minced parsley
1 tablespoon minced shallot
1 clove crushed garlic
2 teaspoons black pepper
Optional: 2 ounces pâté de foie gras
1 recipe Quick Puff Pastry (Recipe below)
1 egg yolk
2 tablespoons milk
||Trim the beef, saving excess meat for ground beef or hors d = oeuvre shish kabab. Combine the oil, wine, Worcestershire, coriander, parsley, shallots and pepper and rub into beef. Cover and marinate overnight in the refrigerator.
||Remove tenderloin from the marinade. Sprinkle well with salt. Reserve marinade for gravy. Sear the beef in a non-stick skillet or on a grill over high heat, turning until charred on all sides to seal in the juices.
||Place on a jelly roll pan (shallow sides) in a preheated 350 ° F oven for 20 minutes. Reduce heat to 250 ° F and bake another 15 minutes. Remove from the oven. Brush with reserved marinade. Cool and refrigerate 1 hour or longer.
||Roll out puff pastry according to directions. (Optional: Spread a thin layer of pâté across the top) Place the tenderloin on the puff pastry pâté side down. Fold dough around the beef, cutting away excess from the ends. Seal the edges and center seam with a touch of ice water. Set the beef seam side down onto a non-stick or parchment-lined cookie sheet. Cut out shapes with a cookie cutter with the excess dough, placing them across the top of the tenderloin. Refrigerate until very cold.
||Stir the egg yolk and milk together and brush the pastry on three sides.
||Preheat oven to 400 ° F. Bake 25-30 minutes, until golden brown. Remove to a platter and decorate with watercress or parsley and cherry tomatoes for added color. Fill a sauceboat with gravy to pass at the table.
NOTE: Place tenderloin in the oven directly from the refrigerator for the puff pastry to emerge light and the meat remain rare.