Boeuf en Croute

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I have used this recipe twice and am now making it for my grandsons. This is the easiest and by far the best recipe I have found for Beef Wellington.
Thanks so much Ms. Calder for making it so easy.

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My New Year's Resolution is to learn how to cook "French"! I saw the program & recorded it! I substituted a precooked small pork roast [browning it, etc] and followed the directions. Chopping the shallot, mushrooms and parsley took the most time! Can't wait for leftovers tonight!

Looking forward to preparing the Salmon en Croute.....

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This was my first effort with puff pastry, but is something I've always wanted to try. Christmas dinner was a smashing success, thanks to this stellar recipe. I had to substitute a few of the ingredients (sweet onion for the shallots, Pinot Noir for the Madeira, but the end result was still quite wonderful. I used my food processor to do the mincing for me and, lucky me, had more than enough of the mushroom duxelles for the 2 1/4 pound beef tenderloin. So, I saved the excess and it is extraordinary on crackers or crustini or pretty much anything else. My finished product was perfectly cooked, exactly to the recipe's specifications. Next time I make this (and there WILL be a next time!, I'll be a little more tidy with the edges of the puff pastry and trim them off a bit more. Mine didn't quite resemble the one in the photo with the recipe -- it looked more like a little hovercraft! Oh, how delicious it was, though. Highly recommended!

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I tried this recipe for Christmas dinner and it was a huge success! I didn't use the duxelles because of food allergies in the family. To keep the roast from making a soggy mess of the crust I just wrapped the roast in a few crepes. Worked like a charm. I used several other Laura Calder recipes for the rest of the meal: peas with bacon and white onions, potatoes Anna, and her strawberry mouse. All of them great successes. I also made a blender hollandaise and carrots with tarragon (steamed young carrots topped with butter and sprigs of fresh tarragon.

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Oh my, this was just yummy, and so so easy to make, even for a novice like me.

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wow!!! i love french! simple enough and absolutely delicious!!!

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Sooooo good!
I was stuck and had to use a pork loin instead of a beef loin. Still a-ma-zing! My husband is a picky eater and was questioning me during the process, however, when he tasted it, he became a different man (LOL He now wants me to make it again :-D
This is so pretty too. I`m serving it tonight to a small family gathering because it is so impressive looking, tasty, and I can actually spend time with my family while it cooks.
Laura, is there anything you do that`s not good?

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Spectacular! Did a trial run of this recipe for my husband Sunday night. Am cooking for a crowd late next week and wanted to be sure
the recipe worked and how rare the beef might be if I cooked it longer.
It was absolutely delicious! What's more...the leftovers were equally delicious the next day. the recipe also lends itself well to preparation ahead when entertaining. Easy to prepare and it delivered terrific wow factor at the table. Thank you all over the place Laura! You're a welcome addition to my cooking "authors" recipe box.

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It was fabulous and so much easier than any other recipe I have tried for this. I love Laura Calder and hope her show goes on forever! It's the only one I watch anymore. Thank you, Thank you. She makes everything so easy.

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I made this for company. It came out perfectly and I felt so proud. The whole meal was a success and this dish was the crowning achievement. It not only tasted wonderful but it looked spectacular. I will make this again and again.