Filet Mignon Wellington

Serves 4
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Directions

  1. 1Season the meat with salt, pepper and a little oil.
  2. 2Season the meat with salt, pepper and a little oil.
  3. 3Season the meat with salt, pepper and a little oil.
  4. 4Place the meat in a hot pan to brown, about 1 minute per side, before letting it rest.
  5. 5Place the meat in a hot pan to brown, about 1 minute per side, before letting it rest.
  6. 6Place the meat in a hot pan to brown, about 1 minute per side, before letting it rest.
  7. 7Roughly chop some sun-dried tomatoes.
  8. 8Roughly chop some sun-dried tomatoes.
  9. 9Roughly chop some sun-dried tomatoes.
  10. 10Place in the bowl of a mixer, add some pitted olives, parsley sprigs, some pine nuts, a spoon of mustard and mix well.
  11. 11Place in the bowl of a mixer, add some pitted olives, parsley sprigs, some pine nuts, a spoon of mustard and mix well.
  12. 12Place in the bowl of a mixer, add some pitted olives, parsley sprigs, some pine nuts, a spoon of mustard and mix well.
  13. 13Line slices of smoked bacon on your board, spread your little tomato filling on top.
  14. 14Line slices of smoked bacon on your board, spread your little tomato filling on top.
  15. 15Line slices of smoked bacon on your board, spread your little tomato filling on top.
  16. 16Place your cooled filet mignon on top and roll everything like a pudding.
  17. 17Place your cooled filet mignon on top and roll everything like a pudding.
  18. 18Place your cooled filet mignon on top and roll everything like a pudding.
  19. 19Then spread a little egg yolk on a puff pastry.
  20. 20Then spread a little egg yolk on a puff pastry.
  21. 21Then spread a little egg yolk on a puff pastry.
  22. 22Place your filet mignon pudding on top and roll the dough over itself, tightening well.
  23. 23Place your filet mignon pudding on top and roll the dough over itself, tightening well.
  24. 24Place your filet mignon pudding on top and roll the dough over itself, tightening well.
  25. 25Add a little egg yolk wash and bake at 180 degrees for 25 minutes.
  26. 26Add a little egg yolk wash and bake at 180 degrees for 25 minutes.
  27. 27Add a little egg yolk wash and bake at 180 degrees for 25 minutes.
  28. 28For the sauce, sauté a chopped shallot with a clove of garlic in a pan.
  29. 29For the sauce, sauté a chopped shallot with a clove of garlic in a pan.
  30. 30For the sauce, sauté a chopped shallot with a clove of garlic in a pan.
  31. 31Deglaze with a glass of red wine and let reduce until a syrupy consistency is obtained like this.
  32. 32Deglaze with a glass of red wine and let reduce until a syrupy consistency is obtained like this.
  33. 33Deglaze with a glass of red wine and let reduce until a syrupy consistency is obtained like this.
  34. 34Pour 200ml of beef broth into your saucepan, a few pieces of butter and the rest of the filling so as not to waste anything.
  35. 35Pour 200ml of beef broth into your saucepan, a few pieces of butter and the rest of the filling so as not to waste anything.
  36. 36Pour 200ml of beef broth into your saucepan, a few pieces of butter and the rest of the filling so as not to waste anything.
  37. 37Season with salt and pepper and your little sauce is ready.
  38. 38Season with salt and pepper and your little sauce is ready.
  39. 39Season with salt and pepper and your little sauce is ready.
  40. 40All that remains is to take the meat out of the oven, cut it delicately and place it on a plate before adding the hot sauce to finish.
  41. 41All that remains is to take the meat out of the oven, cut it delicately and place it on a plate before adding the hot sauce to finish.
  42. 42All that remains is to take the meat out of the oven, cut it delicately and place it on a plate before adding the hot sauce to finish.

Ingredients

  • 1 filet mignon
  • 1 filet mignon
  • 1 filet mignon
  • 1 puff pastry
  • 1 puff pastry
  • 1 puff pastry
  • 10 slices of smoked bacon
  • 10 slices of smoked bacon
  • 10 slices of smoked bacon
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • Some dried tomatoes
  • Some dried tomatoes
  • Some dried tomatoes
  • A handful olives
  • A handful olives
  • A handful olives
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • 1 càs pine nuts
  • 1 càs pine nuts
  • 1 càs pine nuts
  • 1 càc mustard
  • 1 càc mustard
  • 1 càc mustard
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 150 ml red wine
  • 150 ml red wine
  • 150 ml red wine
  • 200 ml beef broth
  • 200 ml beef broth
  • 200 ml beef broth
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • Some oil
  • Some oil
  • Some oil

Equipment

plateoventrayknifecutting boardblenderpancooking potbrush

Tips

  • You can accompany it with rice or mashed potatoes and reheat it in a pan the next day or two days later, it's even better.
  • Must test this.