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Boeuf Encroute

creative.chef's picture
  Frozen puff pastry 1 Pound
  Beef fillet 3 Pound
  Garlic 1 Clove (5 gm)
  Softened butter 2 Tablespoon
  Dried thyme 1 Teaspoon
  Smooth liver pate 1⁄2 Cup (8 tbs)
  Egg 1
  Salt To Taste
  Pepper To Taste

Thaw pastry.
Preheat the oven to 425°.
Trim meat of all fat, then tie into a neat shape with fine string.
Make tiny slits in meat with tip of a sharp knife and insert slivers of peeled garlic.
Spread butter over beef, season and sprinkle with half the thyme.
Place in roasting pan and roast for 10 minutes.
Take meat out of pan, place on a wire rack and leave to cool completely.
Remove string from meat.
Roll out dough to a large rectangle just over twice the size of the meat.
Place meat on one half of dough rectangle and brush dough edges with water.
Spread pate over top of meat and sprinkle with remaining thyme.
Fold dough over to enclose meat and seal edges.
Trim around three sides and, if liked, make a hole in the top.
Make a funnel from foil and place in hole if liked.
Place on dampened baking sheet.
Cut decorative shapes out of dough trimmings, dip them into beaten egg and arrange on dough.
Glaze all over with egg and chill for 1 hour.
Preheat oven to 425°.
Bake for 35 minutes till pastry is well risen and golden.
Place on a warmed serving platter, garnish with watercress and serve, cut into thick slices.

Recipe Summary

Difficulty Level: 
Main Dish

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