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Filet De Boeuf En Croûte
Handmade in our kitchens with two mignons of fresh beef fillet dressed with wild mushrooms & truffle oil & presented in butter rich puff pastry.
There are some occasions that demand simply fantastic food & I hope these Filets de Boeuf en Croûte will fit the bill. Because each & every one is made by hand in our kitchens in West London using only the finest ingredients, I'm confident they will taste wonderful. For a real treat, why not combine them with one of the recipes below? I particularly like the mash with braised cabbage.
Servings: Serves 2
Cuisine Type: Everyday Specials
Cooking Instructions:
1. Preheat oven to 200ºC/180ºC fan assisted/gas mark 6.
2. Place the beef en croûtes on baking paper on a tray in the middle of the oven. Bake for 20-22 mins until pastry is golden brown.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t re-heat once cooked!
ingredients:
Fresh beef (44%)
Puff pastry (29%)
Cooked mushrooms (10%)
White onions
Cream (2%)
Breadcrumbs
Mushroom stock
Madeira
Egg yolk
Sunflower oil
Truffle oil
Fresh thyme
Cep mushroom aroma
Salt
Black pepper
Puff pastry contains: wheat flour, sustainable palm oil, rapeseed oil, butter, water, salt.
Cooked mushrooms contain: oyster, shiitake, chestnut, button mushrooms, sunflower oil.
Breadcrumbs contain: wheat flour, yeast, salt.
Mushroom stock contains: mushroom extract, water, salt, rapeseed oil, onion concentrate, sugar, cornflour.
Does this recipe contain?
dairy: yes
soya: no
mustard: no
fish: no
gluten: yes
sesame:no
celery: no
eggs: yes
nuts: no
shellfish: no
Chef's Tip
Horseradish Mash & Braised Cabbage with Carrots (serves 2)
350g potatoes (preferably Maris Piper), peeled & cut into 3cm cubes 25g butter
1 tbsp fresh chives, chopped
1 tsp horseradish sauce
For the cabbage
100ml plus 3 tbsp cold water
2 tsp butter
1 medium carrot, peeled & diced
1 quarter of a savoy cabbage, outer leaves & core removed
Freshly ground black pepper
1. Half fill a large pan with cold water & bring to the boil. Add the potatoes & return to the boil. Cook for 12-15 minutes until very tender. Shred the cabbage finely.
2. Melt the 2 tsp butter in a medium pan with the carrots. Add the 100ml water & bring to the boil. Simmer for 3 minutes. Add the cabbage & 3 tbsp cold water & simmer for 5-7 minutes until the cabbage & carrots are just tender & the liquid has evaporated, stirring occasionally.
3. Drain the potatoes & return to the pan. Mash with the butter, chives & horseradish sauce until smooth. Serve the braised cabbage & horseradish mash with freshly cooked Bigham’s Filet de Boeuf en Croûte.
Watercress & Romaine Salad with Mustard Cream (serves 2)
2 handfuls watercress, washed & drained
1 romaine lettuce, leaves separated, washed & drained
8 cherry plum tomatoes, halved
75g cucumber, halved lengthways & sliced
2 tbsp extra virgin olive oil
2 tsp good quality balsamic vinegar
1 small garlic clove, peeled & crushed
Salt & freshly ground black pepper
For the mustard cream
4 tbsp crème fraîche
1 tsp wholegrain mustard or horseradish sauce
1. Toss the watercress & lettuce in a serving bowl & scatter the tomatoes & cucumber over. Whisk together the oil, vinegar & garlic. Season to taste & pour over the salad.
2. Mix together the crème fraîche & mustard or horseradish sauce. Serve spoonfuls with freshly cooked Filet de Boeuf en Croûte, accompanied by the dressed salad.
Puff pastry was possibly invented for an Italian wedding feast in 1525. So ostentatious was the occasion that it was condemned by the Council of Venice.
