2 pieces of tender beef, approximately 1.5 kg each
1/2 cup (100 g) butter
2 tablespoons (chopped) salt or to taste
1 pinch of black pepper
4 cups (500 g) mushrooms, sliced
1 cup (150 g) onions, chopped
1 cup (240 ml) dry white wine
8 tablespoons (sopa) fresh parsley, chopped
2 packages of semi-soft pastry dough, thawed (400 g each)
FOR BRUSHING
2 egg yolks beaten slightly
FOR THE SAUCE
1 cup (240 ml) dry white wine
2 cups (480 ml) beef broth
6 tablespoons (sopa) onions, chopped
1/2 cup (60 g) grated carrot
4 stalks of fresh parsley, chopped
1 sprig of bay leaves, crushed
2 tablespoons (sopa) cold butter, cut into pieces
2 pieces of tender beef, approximately 1.5 kg each
1/2 cup (100 g) butter
2 tablespoons (chopped) salt or to taste
1 pinch of black pepper
4 cups (500 g) mushrooms, sliced
1 cup (150 g) onions, chopped
1 cup (240 ml) dry white wine
8 tablespoons (sopa) fresh parsley, chopped
2 packages of semi-soft pastry dough, thawed (400 g each)
FOR BRUSHING
2 egg yolks beaten slightly
FOR THE SAUCE
1 cup (240 ml) dry white wine
2 cups (480 ml) beef broth
6 tablespoons (sopa) onions, chopped
1/2 cup (60 g) grated carrot
4 stalks of fresh parsley, chopped
1 sprig of bay leaves, crushed
2 tablespoons (sopa) cold butter, cut into pieces
In a large skillet or baking dish, place the two pieces of beef with half the butter and cook over high heat
Let the meat brown well on all sides
Drain on paper towels and let cool
Season with salt and black pepper. Reserve
In a medium saucepan, combine the mushrooms, onions, wine, parsley, and remaining butter
Cook over high heat, stirring occasionally, until the onions are softened. Reserve
Preheat the oven to 250°C (very hot)
Unroll each pastry separately on plastic wrap dusted with flour, until they are very thin
Place each piece of beef in the center of an opened pastry
Top each piece of beef with half the mushroom mixture and press gently over the meat
Fold the pastry over the beef, cut off any excess, and seal tightly
Remove the plastic wrap
Place the two wrapped pieces of beef in a large baking dish lined with water, leaving them well separated
Garnish with remaining pastry and brush with egg yolks
Put in the oven preheated to 250°C and bake for about 25 minutes
Then, reduce heat to 200°C and continue baking for another 30 minutes or until the pastry is golden
PREPARE THE SAUCE: reserve 3 tablespoons of wine and combine the remaining with beef broth, onions, carrot, parsley, and bay leaves in a saucepan
Simmer over low heat for about 30 minutes or until the carrot is softened
Remove the bay leaves, blend in a blender, then strain through a fine-mesh sieve
Add the reserved wine and butter, whisk well
Serve the beef with the hot sauce
562 calories per serving
Light red wine or a rosé
$ Chianti Querceto 95, Italy; Château Val Joanis Rosé 95, France; Quinta de Parrotes 94, Portugal
$$ Dolcetto d'Alba Bruno Rocca 95, Italy; Beaujolais Villages Drouhin 95, France