Beef Tenderloin Roll

Baking and Desserts | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Beef Tenderloin Roll

Ingredients

Wheat Flour - 3.5 oz
Butter - 5.1 oz
Chicken Egg - ½ pieces
Shallot - ½ heads
Vegetable Oil - 1 tablespoon
Garlic - 1 clove
Veal Tenderloin - 17.6 oz
Parsley - 1 bunch
Thyme - 3 stalks
Champignons - 10 pieces
Port Wine - 0 fl oz
Puff Pastry - 17.6 oz
Whole egg - 1 piece
Salt - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

Bake the shortcrust pastry: mix the flour, 50 grams of softened butter, and 1 gram of salt in a blender on low speed. After a minute, while continuing to mix, add half of the beaten egg, followed by a tablespoon of water. Roll the prepared dough into a sheet about 5-7 mm thick and cut out a rectangle approximately 20x7 cm. Place it in an oven preheated to 356°F for ten to fifteen minutes.

Step 2

Trim the tenderloin of any silver skin and season with salt. Heat vegetable oil in a skillet, add a tablespoon of butter, and sear the meat on both sides over high heat until golden brown. Transfer to a plate and let it cool.

Step 3

Finely chop the shallots, mince the garlic clove, and chop the parsley tops and thyme. Slice the mushrooms into thin wedges.

Step 4

Add 70 grams of butter to a heated skillet, then add the shallots, mushrooms, and thyme. Sprinkle in a teaspoon of salt and season with pepper. Sauté over high heat to evaporate the moisture. Once the mushrooms and shallots are golden, splash in some port wine, and after it has evaporated as well, remove the skillet from the heat and stir in the parsley and garlic. Blend the mixture with a blender until it reaches a coarse crumb texture.

Step 5

Divide the puff pastry in half and roll out both halves. Place a shortcrust base in the center of the first half. Trim the meat to create a more rectangular shape and place it on the base. Top it with meat trimmings and mushroom filling. Brush the edges of the pastry around the meat with egg yolk, then cover it with the second sheet of pastry and press down to remove any air, creating a tight mound. Trim any excess pastry, leaving edges about 2 cm wide. Brush these edges with egg yolk, twist them into a braid, and cover the entire roll with a layer of egg yolk.

Step 6

Place the roll on a baking sheet lined with parchment paper and put it in an oven preheated to 356°F (350 degrees Fahrenheit) for thirty to thirty-five minutes. After fifteen minutes, rotate the baking sheet to ensure the roll bakes evenly. Serve hot.