Boeuf en Croûte (Beef in Puff Pastry)

4.7
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13 Reviews
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This boeuf en croûte (beef in puff pastry) recipe is an easy, do-ahead, spectacular, and delicious way to serve beef filet. It can easily be adapted to serve however many you need. It's a nice change to the standard — without the usual pâté de foie gras. This recipe is a big hit with both my family and my guests. Choose flavorful mushrooms like cremini, portobello, or even porcini or morels. Choose a rich wine, something you would actually drink, such as a good Shiraz or Pinotage. The beef is perfect served with asparagus.

Submitted by Spencer & Serena
Updated on April 2, 2025
5
5
5
Prep Time:
35 mins
Cook Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 55 mins
Servings:
2
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Ingredients

Original recipe (1X) yields 2 servings

  • 1 teaspoon olive oil

  • 2 (6 ounce) beef tenderloin filets

  • 1 tablespoon butter

  • 8 ounces fresh white mushrooms, minced

  • ⅓ cup minced shallots

  • 2 cloves garlic, minced

  • 2 tablespoons red wine

  • 4 (6-inch squares) frozen puff pastry, thawed but still cold

  • 1 ½ cups red wine

  • salt and ground black pepper to taste

  • 1 large egg (Optional)

  • 2 tablespoons milk (Optional)

Directions

  1. Heat olive oil in a heavy skillet over high heat until very hot. Add filets; sear until well browned, 1 to 2 minutes per side. Transfer filets to a plate, cool slightly, then chill in the refrigerator for at least 1 hour. Filets must be cold.

  2. Melt butter in the same skillet over medium heat. Add mushrooms, shallots, and garlic; cook and stir until shallots are tender and translucent and mushrooms release their juices, 6 to 8 minutes. Stir in 2 tablespoons wine, scraping any browned bits of food off the bottom of the skillet. Transfer mushroom mixture to a bowl, cool slightly, then chill in the refrigerator, about 45 minutes.

  3. Place 2 puff pastry squares on a work surface; top each with 1 chilled filet. Divide mushroom mixture between filet tops; cover each with 1 remaining puff pastry square. Fold and pinch pastry edges together to enclose filling and seal. Trim pastry to make tidy packages; cut a small slit on top each package.

  4. Heat remaining 1 1/2 cups red wine in a saucepan over medium heat; simmer until wine is reduced by half, about 15 minutes. Season with salt and black pepper; set aside and keep warm.

  5. Whisk egg and milk together; brush pastry packages with egg mixture to help browning. Refrigerate pastry packages to keep cold.

  6. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

  7. Place puff pastry packages on the prepared baking sheet. Bake in the preheated oven until pastry is golden brown and crisp and filets reach desired doneness, about 15 minutes for medium-rare. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Drizzle wine sauce over beef in puff pastry to serve.

Cook's Notes:

You can pause after steps 2 and 3 to partially make the recipe ahead and finish up later.

You can get decorative if you choose. Use pastry trimmings or extra pastry to cut leaves or make little bows to place on top.

Nutrition Facts (per serving)

3274 Calories
215g Fat
232g Carbs
69g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 3274
% Daily Value *
Total Fat 215g 276%
Saturated Fat 60g 298%
Cholesterol 196mg 65%
Sodium 1359mg 59%
Total Carbohydrate 232g 85%
Dietary Fiber 9g 31%
Total Sugars 8g
Protein 69g 137%
Vitamin C 5mg 6%
Calcium 123mg 9%
Iron 18mg 99%
Potassium 1420mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.