Roast beef en croute

Accueil / Recettes / Roast beef en croute

Pour 4 personnes
Préparation: 25 min
Cuisson: 35 min



  • 800 g beef fillet, unbarded
  • 1 roll puff pastry (275 g)
  • 300 g button mushrooms
  • 1 egg yolk
  • For cooking and the pastry glaze: 1/2 lemon 1/2 bunch of parsley 1 egg yolk 1 tbs flour 4 tbs milk 1 tbs crème fraîche 30 g butter
  • Jasso de Calissanne ingredients: 3 tbs Virgin Olive Oil Spray, Château Calissanne AOC, 20 cl Camargue Salt with 5 Berries and Pepper


  1. In a casserole, brown the roast all over in oil, then leave to drain and cool on a wire rack.
  2. Add salt and pepper.
  3. Meanwhile, clean the mushrooms. Rinse quickly and slice finely.
  4. Place in the casserole, add salt and pepper. Add the butter, lemon juice and finely-chopped parsley.
  5. Cook on a high heat until no liquid remains.
  6. Chop coarsely. Incorporate the egg yolk and cream.
  7. Pre-heat the oven to gas mark 8 (240°C). Unroll the pastry on the worktop.
  8. In the middle, spread out 1/3 of the mushrooms, and place the beef on top. Cover with the rest of the mushrooms.
  9. Brush milk on the pastry round the beef.
  10. Wrap up the beef, pressing with your fingertips to seal the folds. Sprinkle flour on a pastry baking tray.
  11. Place the pastry on it, folds at the bottom.
  12. Cut motifs with the leftover pastry and stick on with egg yolk diluted with the remaining milk.
  13. Glaze the surface, then bake for 10 mins.
  14. Lower to gas mark 6 (200°C), then bake for about 25 mins until golden.
  15. Serve hot with a pan-fry of wild mushrooms.