Recipe - Beef En Croute With Coriander Walnut Filling

Trimmed 4 One half to 5 pound
beef tenderloin roast;
(about 16 inches long and 3
inches diameter)
1 tablespoon Vegetable oil
1 lg Egg
1 tablespoon Water
1 pack Store bought frozen puff
pastry; thawed
Coriander walnut filling;
recipe follows

Trim tenderloin if necessary and pat dry. Halve tenderloin crosswise and
season with salt and pepper. In a large heavy skillet heat oil over
moderately high heat until just smoking and brown beef, 1 piece at a time,
on all sides, about 2 minutes total for each piece of beef, transferring to
a platter.

Make an egg wash by lightly beating egg with water. On a lightly floured
surface with a floured rolling pin roll out pastry into a 19 by 15inch
rectangle (slightly less than 1/4inch thick). Cut a 1inch strip of dough
from a shorter end (leaving an 18 by 15inch rectangle) and reserve strip.
Arrange rectangle lengthwise on a baking sheet or tray (about 17 One half by 12
1/2inches), letting excess hang over. Spread one third filling lengthwise
down middle of rectangle, forming a 16 by 2inch strip. Arrange beef pieces
end to end lengthwise on filling and spread remaining filling on top of
beef. Brush edges of dough with some egg wash. Fold up long sides of dough
to enclose beef completely and seal edge. Fold ends of dough over wrapped
beef and seal edges. Invert a large baking sheet onto wrapped beef and
invert beef onto sheet so that pastry is seam side down. Brush crust evenly
with some egg wash. Cut out holly leaves and berries from reserved pastry
strip and arrange on crust, gently pressing to make them adhere. Brush
decorations with some egg wash and with a sharp knife make small steam
vents every 3 inches on top of crest. Chill beef en croute, loosely
covered, at least 1 hour and up to 6.

Preheat oven to 400 degrees. Bake beef en croute in middle of oven 45
minutes, or until pastry is golden brown and a thermometer inserted
diagonally 2 inches into center of beef registers 115 degrees. Let beef
stand on sheet on a rack 25 minutes. Beef will continue to cook as it
stands, reaching 125 degrees (medium rare).

Yield: 16 servings

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking live Show #9028

Posted to MCRecipe Digest V1 #968 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997