BEEF PUFF PASTRY RECIPE RECIPES

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ROUGH PUFF PASTRY DOUGH RECIPE | EPICURIOUS



Rough Puff Pastry Dough Recipe | Epicurious image

Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time.

Provided by EPICURIOUS.COM

Total Time 3 1/2 hr

Cook Time 30 min

Yield Makes about 1 lb

Number Of Ingredients 4

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick (1/2 cup) plus 5 tablespoons unsalted butter, frozen
5 to 6 tablespoons ice water

Steps:

  • Sift together flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.
  • Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.
  • Test mixture by gently squeezing a small handful: When it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)
  • Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)
  • Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.
  • Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.

FILET MIGNON IN PUFF PASTRY RECIPE: HOW TO MAKE IT



Filet Mignon in Puff Pastry Recipe: How to Make It image

I just love to have a nice, quiet, romantic Valentine's Day dinner at home with my wonderful husband. This is what I make us every year. It's gorgeous, very easy and is so much nicer than eating out.—Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 10

2 beef tenderloin steaks (6 ounces each)
1/2 teaspoon coarsely ground pepper
2 tablespoons butter, softened
1 sheet frozen puff pastry, thawed
1 garlic clove, minced
2 slices Muenster cheese
1 large egg, lightly beaten
SAUCE:
2 tablespoons prepared horseradish
1/4 teaspoon Dijon mustard

Steps:

  • Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled., Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps. , Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg., Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg., Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine sauce ingredients. Serve with steaks.

Nutrition Facts : Calories 1135 calories, FatContent 70g fat (24g saturated fat), CholesterolContent 230mg cholesterol, SodiumContent 673mg sodium, CarbohydrateContent 72g carbohydrate (0 sugars, FiberContent 9g fiber), ProteinContent 54g protein.

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