Boeuf en Croute
""An easy, do-ahead, spectacular, and delicious way to serve filet. Easily expanded to serve however many you need. A nice twist on the standard - without the traditional pate de foie gras. This is a big hit with both my family and my guests. Choose flavorful mushrooms like criminis, portobellos or even porcinis or morels. For the wine, choose something rich you would actually drink - a good Shiraz or Pinotage. Perfect served with asparagus."..."
INGREDIENTS
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1 teaspoon olive oil
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2 (6 ounce) beef tenderloin filets
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1 tablespoon butter
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8 ounces fresh white mushrooms, minced
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1/3 cup minced shallot
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2 cloves garlic, minced
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2 tablespoons red wine
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4 6-inch squares of frozen puff pastry, thawed but still cold
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1 1/2 cups red wine
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salt and pepper to taste
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1 egg (optional)
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2 tablespoons milk (optional)
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