I love watching cooking shows, although I don't do it so often. I'm into this show on the Cooking Channel, French Food at Home with Laura Calder. I was watching and Paul was fiddling with one of his laptops. Laura made a Boeuf en Croute. He stopped fiddling and said, "That's what I want for my birthday dinner." This was Friday night, I shrugged and thought, yeah I can do that, simple.
So, we picked up a tenderloin roast.
Gotta salt, pepper and brown it. Cover with foil and cool way down.
Then in the same pan used for the browning of the tenderloin, saute shallot and cremini mushrooms, with thyme and a bay leaf. I didn't have a shallot, which for the life of me, have no idea where they went, because I'm sure I have some, someplace. They're probably in the pantry with a bag of chips or something. Anyways, I used leeks instead.
Finish off the mushrooms with 1/2 cup of beef broth, Italian parsley and creme fraiche. Put into a bowl and stick in the freezer for a little bit, until it's cool. You have to put it on phyllo dough, so everything should be coldish.
Lay out the bed of mushrooms and place the beef on top of it, then another sheet of phyllo dough.
Brush all over with one egg yolk and press edges together with a fork or whatever, just make it look pretty.
Bake in oven at 400 degrees for 30 minutes. While baking, start your sides. I did a reduction of beef and chicken broth with thyme, bay leaf and leeks - then strained. Herb new potatoes. Sauteed asparagus over high heat, seasoned with salt and pepper with white truffle oil. And kale with bacon and onions.
Plate and serve! Then have the birthday boy do the clean up :)