Boeuf en croûte

Beef Fillet in Pastry

For this dish to work really well, you need to ask the butcher for a piece of centre-cut beef fillet that is an even thickness all the way along. The pastry can be puff, flaky or even brioche dough. Beef Wellington is the English equivalent.

serves 6

PÂTÉ

180 g (7 oz) butter

3 French shallots, chopped

1 garlic clove, chopped

360 g (12 oz) chicken livers

1 tablespoon brandy or Cognac

1 x 1 kg (2 lb 4 oz) thick beef fillet

30 g (1 oz) dripping or butter

1 quantity puff pastry

1 egg, lightly beaten

To make the pâté, melt half the butter in a frying pan. Add the shallots and garlic and cook until softened but not browned.

Preheat the oven to 220°C (425°F/Gas 7). Remove any discoloured spots from the chicken livers, wash and pat dry. Sauté the livers in the frying pan for 4–5 minutes, or until cooked but still a little pink in the centre. Cool completely, then process in a food processor with the rest of the butter and the brandy. Alternatively, chop the livers, push through a sieve and mix with the butter and brandy. Season.

Tie the beef four or five times along its length to keep it in shape. Heat the dripping in a roasting tin and brown the beef on all sides, then roast for 20 minutes. Allow to cool and remove the string. Reduce the oven to 200°C (400°F/ Gas 6).

Roll the pastry into a rectangle to cover the beef fillet completely. Trim the edges and keep them for decoration. Spread the pâté over the pastry, leaving a border. Brush the border with beaten egg.

Lay the fillet on the pastry and wrap it up tightly like a parcel, pressing the seams together firmly and tucking the ends under. Put the parcel, seam-side down, on a baking tray and brush all over with egg. Cut the trimmings to decorate the pastry and brush with egg. Bake for 25–30 minutes for rare and 35–40 minutes for medium. Allow the beef to rest for 5 minutes before carving.

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Left: Spread the pâté over the pastry, leaving a border around the edge.

Right: Fold the beef tightly into the pastry parcel as the meat will shrink slightly when cooked.