There aren’t many dishes that say special occasion quite like top-notch meat baked in golden pastry. En croûte is all about presentation as much as flavour: it locks in juices, infuses the meat with buttery richness, and gives that real "wow factor" when you bring it to the table.
In this post, we’ll look at what makes cooking en croûte work so well, which cuts to choose, and finish with a recipe for the most famous of them all - Beef Wellington.
What Makes a Great Cut for En Croûte?
Tenderness
Because the meat is enclosed in pastry, there’s not much cooking time for breaking down connective tissue. A naturally tender cut is essential.
Leanness
Too much fat can turn the pastry soggy, which is a no-go. Leaner cuts work best hereso you can let the buttery pastry itself adding the richness.
Moisture Retention
The pastry seals in juices, keeping the meat succulent and helping delicate cuts - such as chicken or salmon - stay tender.
Shape
Cuts with a nice uniform, cylindrical shape (like tenderloins and fillets) are easiest to wrap neatly, ensuring even cooking and a clean presentation.
Flavour Profile
The meat should complement, not compete with, the pastry. Delicate cuts benefit from added fillings, while richer meats shine on their own.
We always recommend going with high welfare meat, if you can afford it. We guarantee you'll notice the difference in flavour and texture. Plus grass fed meat contains more omega 3s so it's better for you!
At G.J. Honour we are obsessive about the standards of animal husbandry and welfare throughout our supply chain. All of our meat is sourced from high welfare farms, where the animals are free range and grass fed.
The Best Cuts for Cooking En Croûte
Now that we know what makes a great cut of meat for encasing in gorgeous pastry, here are five tried-and-true favourites cuts of meat for cooking en croûte.
The classic centrepiece for Beef Wellington. Lean, tender, and uniform in shape, it stays moist within the pastry and pairs beautifully with mushroom duxelles.
Light, flaky salmon works wonderfully en croûte. The pastry gently steams the fish, locking in its delicate flavour, and it pairs beautifully with herbs, spinach or cream cheese fillings.
A lean, economical alternative to beef fillet. Pork tenderloin takes on the richness of pastry and complements bolder flavours like mustard, apples, or herbs.
Not traditional, but surprisingly effective. Chicken breast en croûte is elevated by fillings like mushroom, cheese, or spinach, with the pastry keeping it moist and juicy.
With its distinct flavour, lamb loin wrapped in pastry makes for an impressive main course. Its natural shape makes it easy to encase, and it’s delicious with rosemary, garlic or olive tapenade.
Top Tips for Cooking En Croûte?
- Dry your meat or fish with paper towel to absorb any excess moisture before wrapping in pastry
- Season your meat or fish well before cooking with coarse salt and pepper, as you won't be able to season it once it's wrapped up!
- Avoid overfilling the en croute, as this can lead to a soggy bottom.
- Brush the pastry with an egg wash (beaten egg) before baking. This creates a golden-brown, glossy finish and helps seal the pastry.
- Make sure you pre-heat your baking sheet - the high heat will rapidly cook the bottom making sure it's nice and crispy.
Photo credit: deliaonline.com
Recipe: Individual Beef Wellingtons with Mushroom Duxelles
Nobody does posh cooking better than Delia, so here's a link to the ultimate "en croute" dish - the Beef Wellington.
Delia Smith's Mini Boeuf's en Croute
Rather using a whole fillet of beef this one uses fillet steaks to create individual wellingtons, which makes a nice touch for serving at a dinner party. And it can be prepared ahead so you can enjoy your evening with your guests.