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Le Chaudron recipe
Filet de bœuf en croûte
Beef tenderloin in puff pastry
⏱ 75 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1beef tenderloin, 800 g / 28 oz
2sheets of all-butter puff pastry
300 g (11 oz)cremini mushrooms
200 g (7 oz)mi-cuit foie gras
4 slicesBayonne ham
2gray shallots
100 ml (½ cup)Madeira
1whole eggfor glazing
3 tbspolive oil
30 g (1 oz)butter
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 beef tenderloin, 800 g / 28 oz
- 2 sheets of all-butter puff pastry
- 300 g (11 oz) cremini mushrooms
- 200 g (7 oz) mi-cuit foie gras
- 4 slices Bayonne ham
- 2 gray shallots
- 100 ml (½ cup) Madeira
- 1 whole egg for glazing
- 3 tbsp olive oil
- 30 g (1 oz) butter
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the beef out 30 minutes ahead and season generously all over.
- Heat 2 tbsp of olive oil and 15 g (1 tbsp) of butter in the large cast-iron skillet over very high heat until just smoking. Sear the beef 2 minutes on each of its 4 sides.
- Let cool completely for 30 minutes — crucial so the pastry doesn’t go soggy.
- For the duxelles, chop the 2 shallots. Wipe the mushrooms and chop them finely. Soften the shallots in the remaining butter for 3 minutes, then add the mushrooms.
- Cook over high heat for 12 minutes, stirring often, until all the liquid evaporates. Deglaze with the Madeira and flambé for 30 seconds. Let cool completely.
- Roll out the first sheet of puff pastry on a lightly floured surface. Overlap the 4 slices of ham into a rectangle on top and spread the duxelles evenly over the ham.
- Spread the cooled beef with mashed mi-cuit foie gras and set it on the duxelles. Wrap the beef in the ham and pastry, sealing the edges with a little cold water.
- Brush with beaten egg and score a decorative pattern. Bake for 25 minutes at 200 °C (400 °F) until deep golden and 55 °C (131 °F) in the center. Rest for 10 minutes before slicing.
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