Disneys Steak En Croute Recipes

DISNEY'S STEAK EN CROUTE

Steps:

• Sauté onion and garlic in butter until tender.
• In bowl add meat, onion mixture, 2 eggs half-and-half, tomato juice, Worcestershire sauce, bread crumbs, salt and pepper.
• Mix together.
• Shape into 8 meat loaves.
• Place in baking dish.
• Bake in 350° oven for 15 minutes.
• Cool throughly.
• Unfold one puff pasty sheet on lightly floured surface.
• Roll to 10 inch square with rolling pin.
• Cut in half.
• Place mini meatloaf along bottom of strip.
• Top with 1 teaspoon cheese and 1 tablespoon sauce that follows.
• Brush pastry edges with beaten egg about 1/8 inch wide.
• Bring top of pastry over loaf and under.
• Pinch securely to seal.
• Place on ungreased jelly roll pan.
• Repeat.
• Bake in 375° oven for 15 minutes or until pastry is golden.
• Sauté mushrooms and onion in butter till soft.
• Add wine, thyme and bay leaf.
• Bring to boiling.
• Reduce to 1/2 cup.
• Pour beef broth in 2 cup measure and fill the rest with water until you get 2 cups liquid.
• Add cornstarch to liquid then add to wine mixture.
• Cook till thick on low heat. This mixture is bordelaise sauce that you add to the en croutes.

FILET DE BOEUF EN CROUTE

Steps:

• Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
• In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
• Place in fridge til cold.
• Roll out puff pastry a little and cut in half.
• Spread steaks with garlic, top with cheese.
• Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well.
• Place seam-side down onto baking sheet lined with parchment paper.
• Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
• Beat egg with oil, and brush pastry with it.
• Bake in center of pre-heated 425º oven for 25 minutes for med-rare.
• Serve with horseradish sauce if desired.
• Serves 2.

BOEUF EN CROUTE

Steps:

• Heat the olive oil in a heavy skillet over high heat until very hot. Sear the filets until well-browned on both sides, 1 to 2 minutes per side. Remove the filets from the skillet, and chill in refrigerator for at least 1 hour. Filets must be cold.
• In the same skillet over medium heat, melt the butter, and cook and stir the mushrooms, shallot, and garlic until the shallots are tender and translucent and the mushrooms have given off their juice, 6 to 8 minutes. Stir in 2 tablespoons of red wine, scraping and dissolving any browned flavor bits from the pan. Transfer the mushroom mix into a bowl, and chill in refrigerator for about 45 minutes.
• Place 2 pieces of puff pastry on a work surface, and top each with a chilled filet. Spread half the mushroom mixture in a neat layer on top of of each filet, and top each with a piece of puff pastry. Fold and pinch the edges of the pastry together, sealing in the contents, and trim to make a tidy package. Cut a small slit into the top of each package.
• Pour 1 1/2 cups of red wine into a saucepan over medium heat, and simmer until the wine is reduce by half, about 15 minutes. Season wine sauce to taste with salt and pepper. Meanwhile, whisk egg into milk in a bowl, and brush the pasty packages with the egg mixture for a browner crust, if desired. Return the bundles to the refrigerator to keep cold.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the puff pastry bundles onto the prepared baking sheet, and bake in the preheated oven until the pastry is golden brown and crisp and the filets are the desired degree of doneness (for medium-rare, about 15 minutes; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C)). Serve each filet in the pastry shell with spoonfuls of wine sauce on top.