Filet of beef in citrus juice crust
Ingredients
Instructions
- 1.2 kg Beef tenderloin
- 400 g puff pastry
- Flour
- 4 pancakes
- 1 Egg (for gilding)
- 2 Lemons
- 2 oranges
- 250 g Sugar
- 60 g Butter
- 10 cl Vegetable broth
- 3 tbsp. tablespoons orange marmalade
- 5 drops of Tabasco
- Salt
- Ground pepper
- Sear the meat with 40 g of butter in a pan on all sides. Salt, pepper.
- Place it on a wire rack, let it cool. Break the egg into a bowl, beat it, adding a teaspoon of water.
- Preheat the oven to th. 7 (210°C). Flour the work surface.
- Roll out the pastry 3mm thick into a rectangle that can wrap around the tenderloin. Brush it with half the beaten egg.
- First wrap the fillet in the pancakes, then lay it in the center of the dough, lengthwise.
- Wrap the dough around the fillet. Seal the edges and cut off the excess at the ends.
- Put everything on a moistened plate, decorate with the scraps of dough.
- Brush with the remaining egg wash. Slide into the oven and cook for 40 mins.
- Prepare a syrup by bringing 250 g of sugar and 10 cl of water to the boil.
- Wash an orange and a lemon, cut them into slices and confit them for 20 minutes in the syrup over very low heat.
- Then keep them in the syrup.
- Blanch the zest of the orange and the lemon cut into filaments for 5 minutes, drain it.
- Squeeze the lemon and the orange.
- Cook the orange marmalade with the broth, juices and zest over low heat for 10 minutes.
- Add salt, 20 g of butter while whisking and the Tabasco.
- Let the crusted fillet rest for 10 minutes before slicing it.
- Serve on heated plates with a little citrus juice and candied lemon and orange slices.
Filet of beef in citrus juice crust
Today we offer you the following recipe: Filet of beef in citrus juice crust
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