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Beef Fillet in Beer Crust

17/11/2023

I can provide you with a recipe for beef fillet in beer crust with an Italian twist. This dish is not typical of Italian tradition, but I can suggest how to make it with an interpretation that recalls some elements of our cuisine. Beer can be an excellent addition to the marinating process to add flavor and tenderness to the meat. Here is a version that you might like:

Ingredients

  • 1 beef fillet of about 600-700g
  • 1 roll of puff pastry
  • 200g of porcini or champignon mushrooms
  • Salt and pepper to taste
  • 1 sprig of rosemary
  • 2 cloves of garlic
  • Extra virgin olive oil to taste
  • 1 egg yolk (for brushing)
  • Beer (dark or amber for a more intense flavor), about 200 ml for marinating
  • 100g of thin sliced raw ham (optional)

Preparation

  1. Start with marinating the beef fillet: in a bowl or a container, pour the beer and immerse the beef fillet. Add the rosemary and the crushed garlic cloves. Leave to marinate in the refrigerator for at least 2 hours, better if more.

  2. In the meantime, clean the mushrooms and slice them. Sauté them in a pan with a drizzle of extra virgin olive oil, salt, and pepper until they are golden. Set aside.

  3. Preheat the oven to 200 °C.

  4. Dry the fillet from the marinade, then heat a pan and add a drizzle of oil. Brown the fillet on all sides to seal the juices inside the meat. About 1 minute per side should be enough.

  5. Roll out the puff pastry and, if you have chosen to use ham, create a first layer of ham on it. Then spread the sautéed mushrooms on top, leaving a margin at the edges.

  6. Place the browned fillet on top of the mushrooms.

  7. Wrap the fillet with the puff pastry, making sure to seal the edges well.

  8. Beat the egg yolk and brush the surface of the puff pastry.

  9. Bake and cook for about 20-25 minutes for a medium-rare doneness, or adjust the time according to your preferred doneness.

  10. Let the crusted fillet rest for a few minutes before cutting it into slices.

Serve hot, perhaps with a side of seasonal vegetables and a glass of full-bodied red wine.

Curiosity

The technique of wrapping meat in a crust is widespread in many cuisines and lends itself to countless variations. In Italy, we could compare this method to the famous preparations of “sformato” or “wellington,” which typically involve using a mushroom duxelles stuffing and raw ham to wrap the fillet before baking it in puff pastry.

Beef fillet in beer crust