Beef Fillet in Beer Crust (Filetto di Manzo in Crosta alla Birra)
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef (filet mignon or similar) | 200g to 800g |
| Artichoke hearts | 200g |
| Fresh spring onions (scallions) | 1 |
| Extra virgin olive oil | 4 tbsp |
| Butter | 30g |
| Salt | To taste |
| Black pepper | To taste |
| Puff pastry | 400g |
| Smoked pancetta | 320g |
| Egg | 1 |
| Fresh cream (liquid) | 4 tbsp |
| Sage | 1 sprig |
| Rosemary | 1 sprig |
| Beer | 200ml |
Instructions:
1. Prepare the Artichoke Cream:
- Begin by preparing the artichoke cream to coat the beef fillet. Cut the artichoke hearts into small pieces and set aside.
2. Sear the Beef Fillets:
- Tie the four beef fillets with kitchen string, shaping them into a round form. This will help keep their structure during cooking.
- In a skillet, heat 2 tablespoons of olive oil and 30g of butter over medium-high heat. Add the fillets and sear them on all sides until they develop a golden brown crust. This will seal in the flavors and juices.
- Once seared, remove the fillets from the pan and allow them to cool. After they have cooled, generously coat each fillet with the prepared artichoke cream.
3. Wrap the Beef Fillets in Pancetta:
- Take the smoked pancetta and carefully wrap each fillet, ensuring the pancetta covers the entire piece of meat. This will provide a smoky flavor and create a delicious outer layer.
4. Encase the Fillets in Puff Pastry:
- Roll out the puff pastry on a flat surface. Place the wrapped beef fillet at the center of the pastry sheet.
- Fold the edges of the pastry over the fillet, sealing it completely. You may use kitchen string to secure it, ensuring the pastry stays closed during baking.
5. Bake the Beef in Beer Crust:
- Place the wrapped fillets, with the seam side down, onto a baking tray lined with parchment paper.
- Optionally, you can use the leftover puff pastry scraps to cut decorative strips and place them on top of the fillets for a rustic look.
- Brush the pastry with beaten egg to give it a golden finish.
- Bake in a preheated oven at 180ยฐC (350ยฐF) for 20-25 minutes, or until the pastry is golden brown and crispy.
6. Prepare the Beer Sauce:
- While the fillets are baking, prepare the beer reduction sauce. In a saucepan, add 200ml of beer and bring it to a simmer. Let it reduce by half, concentrating the flavors.
- For a thicker sauce, mix a teaspoon of flour with a bit of beef broth and stir it into the simmering beer. Allow the sauce to cook for a few more minutes, thickening to your desired consistency. Season with salt and pepper to taste.
7. Serve:
- Once the beef fillets in pastry are baked to perfection, remove them from the oven and let them rest for a few minutes.
- Serve the fillets immediately, drizzling the rich beer reduction sauce over the top. Enjoy this decadent, savory dish that pairs beautifully with roasted vegetables or mashed potatoes!
Chefโs Tips:
- For an extra layer of flavor, you can add a bit of garlic or shallots to the artichoke cream.
- If you prefer a more tender result, feel free to sear the fillets for less time, leaving them medium-rare inside.
- Experiment with different types of beer, such as a pale ale or stout, to create unique flavor profiles for your sauce.
This Beef Fillet in Beer Crust is a show-stopping dish perfect for any special occasion or a delightful weekend dinner. With the rich flavors of smoky pancetta, creamy artichokes, and a golden puff pastry shell, itโs sure to impress your guests!
