Ingredients with Measurements:
- 1 lb beef tenderloin, cut into small cubes
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1/4 cup beef broth
- 1/4 cup red wine
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Baking sheet
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and garlic, and sauté until the onions are translucent and soft.
3. Add the beef cubes to the skillet and cook until browned on all sides.
4. Sprinkle the flour over the beef and onion mixture, and stir to combine.
5. Pour in the beef broth and red wine, and stir to combine. Add the dried thyme, salt, and black pepper, and stir again.
6. Reduce the heat to low and let the mixture simmer for 10-15 minutes, until the sauce has thickened.
7. On a lightly floured surface, roll out the puff pastry sheet into a rectangle.
8. Spoon the beef and onion mixture onto one half of the pastry sheet, leaving a border around the edges.
9. Fold the other half of the pastry sheet over the beef mixture, and press the edges together to seal.
10. Use a fork to crimp the edges of the pastry together.
11. Brush the beaten egg over the top of the pastry.
12. Place the coulibiac on a baking sheet lined with parchment paper.
13. Bake for 25-30 minutes, until the pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
Serves 4
Nutritional information:
Calories: 480
Fat: 32g
Carbohydrates: 25g
Protein: 22g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- Red wine can be substituted with beef broth or chicken broth.
Variations:
- Add mushrooms to the beef and onion mixture for extra flavor.
- Use chicken or salmon instead of beef for a different twist on the recipe.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Use a sharp knife to cut the beef into small cubes.
- Let the coulibiac cool for a few minutes before slicing and serving.
Storage instructions:
Store any leftover coulibiac in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the coulibiac in the oven at 350°F (175°C) for 10-15 minutes, until heated through.
Presentation ideas:
Serve the coulibiac on a platter with a side salad or roasted vegetables.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with roasted potatoes or steamed rice.
Troubleshooting advice:
- If the pastry is not puffing up, make sure the oven is hot enough and the pastry is not too thick.
- If the beef mixture is too dry, add more beef broth or red wine.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
The coulibiac is a traditional Russian dish that dates back to the 19th century.
Flavor profiles:
The beef and onion coulibiac has a savory and rich flavor, with hints of thyme and red wine.
Serving suggestions:
Serve the coulibiac as a main course for a dinner party or special occasion.
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Region: Russian