Jeni Wright, Eric Treuille, Le Cordon Bleu

Roasting a Whole Fillet of Beef en Croûte

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
This French technique produces rare beef in the centre and crisp pastry on the outside. The secret lies in first seasoning and searing the fillet as in step 1 above, partially roasting it at 220°C for 20 minutes until just rare, then letting it cool and encasing it in crêpes to prevent the meat juices leaking into the crust.
  1. Press duxelles around cooled 1.5 kg beef fillet. Wrap in three 25 cm thin herb crêpes.

  2. Roll out 700 g puff pastry to 5 mm thickness, then wrap around the fillet to enclose it completely.

  3. Place parcel seam-side down and decorate the top and sides with a lattice of pastry trimmings.

  4. Place the parcel on a dampened baking sheet and brush with egg wash. Bake at 200°C for 10 minutes, then lower the heat to 180°C and bake for another 20 minutes until golden and crisp. Let rest for 10 minutes, then cut into slices to serve.