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.
Recipe Summary test
You can pause after step 2 as well as after step 3 to partially make the dish ahead, and finish up later.
You can get decorative if you choose - use the trimmings or extra pastry to cut leaves or make a little bow.