Bœuf en croûte, mushroom duxelles

A tender beef fillet wrapped in dark mushroom duxelles and crisp puff pastry: when you cut into it, the pink meat shows beneath the golden crust, the moist mushroom layer smells of the forest. A festive centrepiece that demands precision.

Beef & Game Category

40 MIN Prep time

55 MIN Cook time

4 people Servings

Preparation

Sear the fillet

Season the fillet with salt and pepper and sear all over in hot oil for 2 minutes. Let cool, then brush thinly with mustard.

Roast the duxelles

Sweat the shallots in butter until translucent, add the mushrooms and cook over medium heat for 15 minutes, until all the moisture has evaporated. Deglaze with sherry, add thyme, season and let cool completely.

Wrap

On cling film, lay out the ham slices overlapping, spread the duxelles on top, set the fillet on it and roll up tightly using the film. Chill for 20 minutes.

Wrap in puff pastry

Unwrap the parcel from the film, wrap in the puff pastry, seal the seams, brush with egg yolk and chill again for 15 minutes.

Bake

In an oven preheated to 200 °C, bake for 30 to 35 minutes, until the crust is deep golden brown (core temperature 52 °C for pink). Let rest for 10 minutes before slicing.

Why this wine?

The Sarabande meets the tender fillet and the earthy duxelles with ripe, velvety fruit; its finely polished tannin takes up the fat of the ham and settles beneath the mushroom aromas.

Good to know

Tips & insights

Sear the beef fillet hard all over before wrapping and let it cool completely.
Cook the duxelles until all the moisture has evaporated, otherwise the pastry turns soggy.
Brush the cooled fillet with mustard and roll it tightly in the ham and pastry.
Brush the puff pastry with egg yolk and chill it briefly before baking for an even crust.
A meat thermometer helps: at about 52 degrees core temperature the fillet is pink.

Frequently Asked Questions

Which wine goes with Bœuf en croûte?

The tender fillet, the earthy duxelles and the buttery crust call for a mature red with velvety fruit and fine tannin. We drink our Sarabande from LaSuite aux Conseillans with it, a Merlot-driven red aged eighteen months in barrique. Its depth takes up the fat of the ham.

How do I keep the pastry from turning soggy?

The most common reason is damp duxelles. Cook the mushrooms until all the liquid has evaporated. The ham around the fillet also forms a barrier against the meat juices. Chill the wrapped fillet before baking and preheat the oven well.

Can I prepare the Bœuf en croûte ahead?

Yes. You can sear the fillet, wrap it in duxelles and ham and refrigerate it for a few hours. Wrap the puff pastry around it only shortly before baking so it stays crisp. Bake the dish fresh and let it rest a few minutes before slicing.

How do I recognise the right doneness?

Most reliably with a meat thermometer. For a pink fillet, take the roast out of the oven at about 52 degrees core temperature; the temperature rises a little more while resting. Let the meat rest for ten minutes before slicing so the juices stay in the meat.

The wine to pair