BOEUF EN CROUTE

The beef is so tender and delicious as it stewed inside the pie

This is my Christmas Menu 2008

I prepared for 6 persons :

1 kg filet of beef

1 garlic peel and pick inside the beef filet with the help of knife

salt and pepper

1 tablespoon of olive oil

1 battered egg yolk

28 cm diameter of crôute

How to make the crôute :

300 gr of flour

150 gr of butter

1 teaspoon of salt

80 ml warm water

• Mix well flour and salt together 
• Add soft butter (not melting one) and smash with fingers for about 3-4 minutes
• Put the warm water inside and make the mixture as ball
• Smash the dough on top of cooking paper and flat it with the help of roller
• Cook the beef in olive oil for about 1 minutes each side
• Put aside and dry up the juice
• Envelope it inside the dough and wait about 20 minutes
• Put the battered egg yolk on top of the dough
• Cook in the heated oven for about 20-25 minutes depending on your taste
• Wait about 10 minutes to cut the boeuf en crôute into thin slice of 1.5 cm

Serve with : stirred green beans

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