Julia Child’s Beef Wellington, With Our Brioche Crust (Filet de Boeuf en Croûte)

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Julia Child’s Mastering the Art of French Cooking has a terrific French bread recipe, but it takes about three days to prepare– still, it was one of the first loaves I ever was really, really happy with years ago.  Back then, I wasn’t thinking about brioche, or brioche-wrapped beef tenderloin, but you can bet that I am now.  The brioche recipe from Artisan Bread in Five Minutes a Day is one of the most popular ones in our book.  Recently I remembered that Julia Child’s Beef Wellington recipe actually calls for brioche rather than the more traditional puff pastry (it’s in Volume Two of “Mastering the Art…”).  Voilà!  Easy Beef Wellington?  Well, all I can tell you is that the pastry part becomes easy if you have our brioche dough in the freezer or fridge.  And the result is scrumptious and festive.  But five minutes a day?  Well… Continue reading