Beef tenderloin in crust

Beef tenderloin in crust is a classic dish that combines the tenderness of beef tenderloin with the crispiness of a golden puff pastry crust. Here’s how to prepare it with an Italian touch.

Ingredients

• 600 g of whole beef tenderloin (for about 4 people)
• 300 g of round or square puff pastry
• 200 g of champignon mushrooms
• 2 tablespoons of extra virgin olive oil
• 100 g of thinly sliced raw ham
• 1 egg yolk (for brushing)
• 1 clove of garlic
• 2 sprigs of fresh thyme
• Salt and pepper to taste
• Butter to taste for browning the beef
• Dijon mustard (optional)

Preparation

1. Prepare the beef tenderloin by removing any membranes, then season it with salt and pepper on all sides.
2. In a hot pan, melt some butter and quickly brown the beef on all sides, just enough to seal in the juices. About 2 minutes per side should suffice. Remove the beef from the heat and let it cool. If desired, you can spread a thin layer of Dijon mustard on the meat.
3. Clean the mushrooms and chop them finely. In a pan with the oil and garlic, cook the mushrooms with a pinch of salt, pepper, and thyme. Keep them on medium-high heat until the water has evaporated and they are golden brown.
4. Roll out the puff pastry and uniformly place the slices of raw ham on it, leaving a free edge all around.
5. Distribute the cooked mushrooms over the raw ham, then place the beef tenderloin in the center.
6. Wrap the meat with the puff pastry, sealing the edges well. It is important that the pastry is hermetically sealed to prevent the juices from coming out during cooking.
7. Preheat the oven to 200 °C.
8. Beat the egg yolk and brush it over the surface of the puff pastry to achieve a golden crust.
9. Place the beef in crust on a baking tray lined with parchment paper and bake it. Let it cook for about 20-25 minutes or until the puff pastry is golden.
10. When ready, let the meat rest for a few minutes before cutting it.

Trivia

The beef tenderloin in crust is often served during special occasions. Its origin is French, known as “Filet de bœuf en croûte”, but with the addition of raw ham and the use of extra virgin olive oil, we have given the dish that Italian touch that makes it even more delicious. This dish is perfect when paired with a good red wine, preferably robust and structured, like a Barolo or an Amarone della Valpolicella.