Filet mignon en croûte

Name: Filet mignon en croûte
Ingredients: filet mignon; salt; pepper; oil; sun-dried tomatoes; pitted olives; parsley sprigs; pine nuts; tablespoon mustard; smoked bacon strips; egg yolk; puff pastry; shallot; garlic clove; glass red wine; 200 milliliters beef broth; butter

Serves 1

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Filet mignon en croûte

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Serves 1

Directions

1Season the meat with salt, pepper, and oil.
2Place the meat in a hot pan for about one minute per side.
3Let the meat rest.
4Chop some sun-dried tomatoes.
5Add the tomatoes to a mixer with some pitted olives, parsley sprigs, pine nuts, and a spoon of mustard.
6Mix well.
7Align some bacon strips on your board.
8Spread the tomato farce on the bacon.
9Place the rested filet mignon and roll it all like a pudding.
10Spread some egg yolk on a puff pastry.
11Place the filet mignon pudding on the pastry and roll the pastry on itself.
12Add some egg yolk on the exterior of the puff pastry.
13Place in the oven at 180 degrees for 25 minutes.
14For the sauce, stir-fry some chopped shallots and one garlic clove in a pan.
15Deglaze with a glass of red wine and let reduce to a syrupy consistence.
16Pour 200 milliliters of beef broth in the saucepan.
17Add some butter pieces and the rest of the farce.
18Season with salt and pepper.
19Remove the meat from the oven, delicately cut it, and place it on a plate.
20Add the hot sauce before serving.

Ingredients

filet mignon
salt
pepper
oil
sun-dried tomatoes
pitted olives
parsley sprigs
pine nuts
tablespoon mustard
smoked bacon strips
egg yolk
puff pastry
shallot
garlic clove
glass red wine
200 milliliters beef broth
butter

Equipment

plateglovestraypanrackknifecutting boardmixerspatulabrushovensaucepangarlic pressspoonfork

Tips

Serve with rice or mashed potatoes.
Reheating at the pan makes the dish better.

Filet mignon en croûte

Serves 1

facebook.com

Filet mignon en croûte

facebook.com

Serves 1

Directions

1Season the meat with salt, pepper, and oil.
2Place the meat in a hot pan for about one minute per side.
3Let the meat rest.
4Chop some sun-dried tomatoes.
5Add the tomatoes to a mixer with some pitted olives, parsley sprigs, pine nuts, and a spoon of mustard.
6Mix well.
7Align some bacon strips on your board.
8Spread the tomato farce on the bacon.
9Place the rested filet mignon and roll it all like a pudding.
10Spread some egg yolk on a puff pastry.
11Place the filet mignon pudding on the pastry and roll the pastry on itself.
12Add some egg yolk on the exterior of the puff pastry.
13Place in the oven at 180 degrees for 25 minutes.
14For the sauce, stir-fry some chopped shallots and one garlic clove in a pan.
15Deglaze with a glass of red wine and let reduce to a syrupy consistence.
16Pour 200 milliliters of beef broth in the saucepan.
17Add some butter pieces and the rest of the farce.
18Season with salt and pepper.
19Remove the meat from the oven, delicately cut it, and place it on a plate.
20Add the hot sauce before serving.