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Dave Smith[_1_]

On 2014-10-17 11:23 AM, wrote:

> It's not really involved. You need a good tenderloin or two, you do
> need to make the duxelle to paint the meat, but then there's just the
> pastry to make, or buy, your choice. It's somehow a nice dramatic
> dish and quite fun to make and serve.
>
Having made it a few times, or the smaller, individual sized Boeuf en
Croute, I would say that there is a lot involved. If you were in a
professional French restaurant and had the ingredients on hand it would
be a lot easier, but when I made it I had to make the duxelle, the liver
pate, the browning sauce and the puff pastry.

> I have never heard of using crepes, nor would I like them there!

I see no need. There is no more moisture released from the cooking than
there is when you cook a meat pie.