Easy Beef en Crout



3 Lb Fillet Of Beef Tenderloin

Salt And Pepper To Taste

2 Tsp Garlic Powder

1 (7 0z) Packages Crescent Rolls

1 Egg White


Madeira Sauce

1 Cup Sliced Mushrooms

4 Tbsp Butter

2 Tbsp Flour

10 Oz Can Beef Broth

2 Tbsp Tomato Paste

˝ Cup Madeira Wine Or Dry Sherry


Preheat oven to 425 degrees F.

Turn the tail of the beef under and tie securely – Fillet should be about 8-10 inches in length. (This can be done by a butcher). Sprinkle with salt, pepper and garlic powder and place on a rack in a shallow pan. Roast for 40 minutes. Remove from oven and cool. Cover and chill in refrigerator 4 hours or overnight. Remove string.

Preheat oven to 400 degrees F.

Open rolls and carefully unroll dough. Do not separate rolls. Arrange dough pieces to form a rectangle on a lightly floured board. Pinch perforations together to make 1 piece of dough. With lightly floured rolling pin, roll dough to a 13 x 10 inch rectangle. Place the chilled fillet of dough, top side down. Bring edges of dough together down the center of fillet. Brush with lightly beaten egg white and pinch to close. Turn ends of dough under meat to form a smooth seam. Place fillet, seam side down, in a shallow baking pan. Bake for 25 minutes, or until crust is browned. With 2 spatulas, lift fillet to serving platter. To serve, cut into thin slices. Serve with Madeira Sauce.

Madeira Sauce: Brown mushrooms in 2 tablespoons of the butter. Set aside. Slightly brown remaining 2 tablespoons butter; add flour and stir to a paste. Gradually add consommé, stirring constantly. Add tomato paste and simmer, uncovered, about 10 minutes or until mixture is reduced by one quarter. Add mushrooms and wine.



6-8 servings


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