Boeuf en Croûte (Beef in Puff Pastry)

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

2. In the same skillet over medium heat, melt butter. Cook and stir mushrooms, shallots, and garlic until shallots are tender and translucent and mushrooms release their juice, 6 to 8 minutes. Stir in 2 tablespoons of wine, scraping any browned bits from the bottom of the pan. Transfer mushroom mix to a bowl, cool slightly, then chill in the refrigerator, about 45 minutes.

3. Place 2 pieces of puff pastry on a work surface. Top each with a chilled filet. Spread half mushroom mixture layer on top of each filet. Top each with a piece of puff pastry. Fold and pinch edges of pastry together, sealing in ingredients. Trim to make a tidy package. Cut a small slit on top of each package.

4. Pour remaining 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until wine is reduced by half, about 15 minutes. Season to taste with salt and pepper. Set aside and keep warm.

5. Whisk together egg and milk. Brush pastry packages with egg mixture for a browner crust, if desired. Return bundles to the refrigerator 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 bundles on the prepared baking sheet. Bake in the preheated oven until pastry is golden brown and crisp and filets are to desired doneness (about 15 minutes for medium-rare; an instant-read thermometer inserted into center should read 130 degrees F (54 degrees C). Serve each filet in pastry shell with spoonfuls of wine sauce on top.

Cook's Note

You can pause after step 2 as well as after step 3 to partially make the dish ahead and finish up later.

You can get decorative if you choose. Use trimmings or extra pastry to cut leaves or a little bow.