Boeuf en Croute Recipe

Boeuf en Croute Recipe

Ingredients : Serves 6

225 g/8 oz/2 cups plain (all-purpose) flour
A pinch of salt
150 g/5 cup butter or margarine

30 ml/2 tbsp water
1.5 kg/3 lb fillet of beef
50 g/2 oz smooth liver pate
5 ml/1 tsp thyme
1 egg
15 ml/1 tbsp oil

Method :

Mix together the flour and salt, then rub in 50 g/2 oz/0.25 cup of the butter or margarine until the mixture resembles fine breadcrumbs. Add just enough of the water to mix to a soft pastry (paste), then chill. Grate 50 g/2 oz/0.25 cup of the remaining butter. Roll out the pastry to a large rectangle and sprinkle with the grated butter. Fold the pastry into thirds, enclosing the butter, then roll out and fold again. Wrap the pastry in clingfilm (plastic wrap) and chill for 15 minutes, then repeat the rolling and folding three more times. Chill. Spread the remaining butter over the top of the beef and seal in a preheated oven at 220C/425F/gas mark 7 for 20 minutes, then leave to cool. The meat will be rare. If you prefer your beef well done, cook the joint for a little longer before wrapping it in the pastry.

Roll out the pastry to a rectangle large enough to enclose the meat. Spread the pate on top of the meat and place it, pate-side down, in the centre of the pastry. Sprinkle with the thyme. Fold the pastry round the meat, sealing the edges well. Turn the parcel over and decorate with pastry trimmings. Chill. Beat together the egg and oil and brush over the pastry. Stand the pastry on a damp baking (cookie) sheet and bake in a preheated oven at 220C/425F/gas mark 7 for 35 minutes until golden brown.

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