Originally Posted by jpjeffery
(A bit of franglais for you there)
It looks like I'll be cooking Roast Beef for christmas dinner. I'd like to do it en croute but without the usual mushroom paste that sits betwixt joint and pastry.
Two reasons for this:
- The mushroom paste isn't all that popular with the kids (but I will offer a creamy mushroom sauce on the side - now THAT'S popular!)
- It's a bit fiddly.
But will it work? I'm sure this is how my venerable Mother did Beef En Croute but my worry is that the meat juices might adversely affect the pastry, whether I do puff pastry or shortcrust.
What are your thoughts?
Someone on television (can't remember who) made beef en croute with very thin pancakes (crepes) wrapped round the meat before the pastry was put on. Not entirely a good idea I thought but it might work for you.
Alternatively, there's a clip on "You Tube" of Gordon Ramsay doing his version. He spreads the duxelles onto very thin layers of pancetta or parma ham which are spread out on a sheet of clingfilm. He puts the meat on that then rolls the whole the thing together, then wraps the whole caboodle in pastry. I assume the pancetta stops the pastry getting soggy.