Mignon Beef En Croute

Name: Mignon Beef En Croute
Yield: 8
Ingredients: 1 pound of tender mignon beef with approximately 1.2 kg; 7 tablespoons of butter; Salt and black pepper to taste; 2 cups of sliced mushrooms; 1/2 cup of chopped onion; 1/2 cup of dry white wine; 4 tablespoons of chopped fresh parsley; 1 package of 400g semi-prepared puff pastry, thawed; For brushing; 1 egg yolk; For the sauce; 1 cup of beef broth; 1/2 cup plus 1 1/2 tablespoons of dry white wine; 3 tablespoons of chopped onion; 1/4 cup of grated carrot; 2 sprigs of fresh parsley; 1/2 leaf of shredded bay leaf; 1 tablespoon of butter, cut into pieces

1
1 pound of tender mignon beef with approximately 1.2 kg
2
7 tablespoons of butter
3
Salt and black pepper to taste
4
2 cups of sliced mushrooms
5
1/2 cup of chopped onion
6
1/2 cup of dry white wine
7
4 tablespoons of chopped fresh parsley
8
1 package of 400g semi-prepared puff pastry, thawed
9
For brushing
10
1 egg yolk
11
For the sauce
12
1 cup of beef broth
13
1/2 cup plus 1 1/2 tablespoons of dry white wine
14
3 tablespoons of chopped onion
15
1/4 cup of grated carrot
16
2 sprigs of fresh parsley
17
1/2 leaf of shredded bay leaf
18
1 tablespoon of butter, cut into pieces

Ingredients

1
1 pound of tender mignon beef with approximately 1.2 kg
2
7 tablespoons of butter
3
Salt and black pepper to taste
4
2 cups of sliced mushrooms
5
1/2 cup of chopped onion
6
1/2 cup of dry white wine
7
4 tablespoons of chopped fresh parsley
8
1 package of 400g semi-prepared puff pastry, thawed
9
For brushing
10
1 egg yolk
11
For the sauce
12
1 cup of beef broth
13
1/2 cup plus 1 1/2 tablespoons of dry white wine
14
3 tablespoons of chopped onion
15
1/4 cup of grated carrot
16
2 sprigs of fresh parsley
17
1/2 leaf of shredded bay leaf
18
1 tablespoon of butter, cut into pieces

Directions

1
Fry the beef thoroughly on all sides with 3 tablespoons of butter
2
Drain on paper towels and let cool
3
Season with salt and black pepper
4
Mix in the mushroom, onion, wine, parsley, and remaining butter
5
Cook over high heat, stirring occasionally, until the onion is cooked through
6
Roll out the puff pastry thinly on plastic wrap dusted with wheat flour
7
Place the beef in the center of the pastry
8
Spread the mushroom mixture evenly and press down
9
Fold the pastry over the beef, trim excess, and close the sides
10
Place in a baking dish wet with water
11
Decorate with leftover puff pastry and brush with egg yolk
12
Bake in a preheated oven at 250°C for about 20 minutes
13
Then reduce the temperature to 200°C for another 20 minutes or until the pastry is golden brown
14
Prepare the sauce: mix all ingredients except 1 1/2 tablespoons of wine and butter
15
Cook over low heat, covered, for 30 minutes
16
Blend in a blender and then strain through a sieve
17
Add the wine and butter, stir well, and serve the sauce hot
18
Serve 8 portions.