Filet mignon en croûte

Serves 1
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Directions

  1. 1Season the meat with salt, pepper, and oil.
  2. 2Season the meat with salt, pepper, and oil.
  3. 3Season the meat with salt, pepper, and oil.
  4. 4Place the meat in a hot pan for about one minute per side.
  5. 5Place the meat in a hot pan for about one minute per side.
  6. 6Place the meat in a hot pan for about one minute per side.
  7. 7Let the meat rest.
  8. 8Let the meat rest.
  9. 9Let the meat rest.
  10. 10Chop some sun-dried tomatoes.
  11. 11Chop some sun-dried tomatoes.
  12. 12Chop some sun-dried tomatoes.
  13. 13Add the tomatoes to a mixer with some pitted olives, parsley sprigs, pine nuts, and a spoon of mustard.
  14. 14Add the tomatoes to a mixer with some pitted olives, parsley sprigs, pine nuts, and a spoon of mustard.
  15. 15Add the tomatoes to a mixer with some pitted olives, parsley sprigs, pine nuts, and a spoon of mustard.
  16. 16Mix well.
  17. 17Mix well.
  18. 18Mix well.
  19. 19Align some bacon strips on your board.
  20. 20Align some bacon strips on your board.
  21. 21Align some bacon strips on your board.
  22. 22Spread the tomato farce on the bacon.
  23. 23Spread the tomato farce on the bacon.
  24. 24Spread the tomato farce on the bacon.
  25. 25Place the rested filet mignon and roll it all like a pudding.
  26. 26Place the rested filet mignon and roll it all like a pudding.
  27. 27Place the rested filet mignon and roll it all like a pudding.
  28. 28Spread some egg yolk on a puff pastry.
  29. 29Spread some egg yolk on a puff pastry.
  30. 30Spread some egg yolk on a puff pastry.
  31. 31Place the filet mignon pudding on the pastry and roll the pastry on itself.
  32. 32Place the filet mignon pudding on the pastry and roll the pastry on itself.
  33. 33Place the filet mignon pudding on the pastry and roll the pastry on itself.
  34. 34Add some egg yolk on the exterior of the puff pastry.
  35. 35Add some egg yolk on the exterior of the puff pastry.
  36. 36Add some egg yolk on the exterior of the puff pastry.
  37. 37Place in the oven at 180 degrees for 25 minutes.
  38. 38Place in the oven at 180 degrees for 25 minutes.
  39. 39Place in the oven at 180 degrees for 25 minutes.
  40. 40For the sauce, stir-fry some chopped shallots and one garlic clove in a pan.
  41. 41For the sauce, stir-fry some chopped shallots and one garlic clove in a pan.
  42. 42For the sauce, stir-fry some chopped shallots and one garlic clove in a pan.
  43. 43Deglaze with a glass of red wine and let reduce to a syrupy consistence.
  44. 44Deglaze with a glass of red wine and let reduce to a syrupy consistence.
  45. 45Deglaze with a glass of red wine and let reduce to a syrupy consistence.
  46. 46Pour 200 milliliters of beef broth in the saucepan.
  47. 47Pour 200 milliliters of beef broth in the saucepan.
  48. 48Pour 200 milliliters of beef broth in the saucepan.
  49. 49Add some butter pieces and the rest of the farce.
  50. 50Add some butter pieces and the rest of the farce.
  51. 51Add some butter pieces and the rest of the farce.
  52. 52Season with salt and pepper.
  53. 53Season with salt and pepper.
  54. 54Season with salt and pepper.
  55. 55Remove the meat from the oven, delicately cut it, and place it on a plate.
  56. 56Remove the meat from the oven, delicately cut it, and place it on a plate.
  57. 57Remove the meat from the oven, delicately cut it, and place it on a plate.
  58. 58Add the hot sauce before serving.
  59. 59Add the hot sauce before serving.
  60. 60Add the hot sauce before serving.

Ingredients

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

Equipment

plateglovestraypanrackknifecutting boardmixerspatulabrushovensaucepangarlic pressspoonfork

Tips

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