Beef en-croute with roasted fennel and balsamic drizzle Recipe

Traditional beef dish with wholesome fennel, topped with a flavoursome balsamic drizzle.

  • Preparation
    1hr30
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Trimmed beef : 1 kg
  • Button mushroom(s) : 250 g
  • Shallot(s) : 2 whole
  • Garlic, thyme and bay leaf bouquet garni : 1 whole
  • Breadcrumbs : 100 g
  • Olive oil : 100 ml
  • Dry white wine : 100 ml
  • Egg(s) for glazing : 1 whole
  • Puff pastry : 400 g
  • Fennel : 6 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Balsamic vinegar reduction : 50 ml
  • Unsalted butter : 20 g
Method
  • ETAPE 1

    Tightly bind the beef with string and season with salt and pepper.

  • ETAPE 2

    Heat up a dash of olive oil in a pan and sear each side of the meat in the hot oil. Leave this to rest somewhere cool.

  • ETAPE 3

    Peel and finely slice the mushrooms.

  • ETAPE 4

    In a saucepan, sweat the shallots with the butter and a pinch of salt.

  • ETAPE 5

    Add the mushrooms and the white wine and cook over a high heat, until all the liquid has evaporated.

  • ETAPE 6

    Add the breadcrumbs and season.

  • ETAPE 7

    Beat the egg.

  • ETAPE 8

    Preheat the oven to 180'C.

  • ETAPE 9

    Roll out the pastry into a rectangular shape, slightly bigger than the meat.

  • ETAPE 10

    Brush the edges of the pastry with the beaten egg.

  • ETAPE 11

    Spread the mushroom mixture out in the middle of the pastry, place the meat on top and fold the pastry over, covering the filling.

  • ETAPE 12

    Brush with the egg yolk and then bake for 40 minutes. Once cooked, leave this to rest for a further 20 minutes.

  • ETAPE 13

    Cut the fennel bulbs into quarters and remove the core.

  • ETAPE 14

    Place them in a baking dish with the garlic, thyme and olive oil and season with salt and pepper.

  • ETAPE 15

    Cook for 20 minutes, then turn the bulbs and drizzle with balsamic vinegar.

  • ETAPE 16

    Cook for a further 10 minutes.

  • ETAPE 17

    Slice the beef-en-croute and serve with the fennel.

Chef's tip

«Leave to rest when cooked to let the flavours develop.»

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