Stuffed Beef Tenderloin En croute

Stuffed Beef Tenderloin


  • Boursin cheese (4oz)
  • Lump crabmeet (2oz)
  • Bread crumbs (4T)
  • Eggs (1 each)
  • Gorgonzola (2oz)
  • Olive oil (2T)
  • Sea salt (1t)
  • Black pepper (1t)
  • Beef tenderloin de fatted (4 each 8oz)
  • Puff pastry (4 sheets 5x5)
  • Egg (1 each)
  • Oregano chopped (1t)
  • Roesmary chopped (1)


  • Combine and mix Boursin cheese through gorgonzola reserve and keep cool
  • Butterfly cut filet
  • Stuff 2oz of crab/cheese stuffing in the pocket and close filet
  • Brush with olive oil and season with salt and pepper
  • Sear both sides of the filet on hot grill for 3 minutes each 
  • Let cool
  • Roll out puff pastry dough and wrap filet completely
  • Brush wrapped pastry with egg and herbs and freeze for 45 minutes
  • Cook the wrapped filet for 20 minutes on 450F for 20 minutes or until golden brown
  • Serve ASAP with your choice of sauces and side dishes

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