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Filet Mignon Wellington
Serves 4
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Filet Mignon Wellington
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Serves 4
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Directions
1
Season the meat with salt, pepper and a little oil.
2
Place the meat in a hot pan to brown, about 1 minute per side, before letting it rest.
3
Roughly chop some sun-dried tomatoes.
4
Place in the bowl of a mixer, add some pitted olives, parsley sprigs, some pine nuts, a spoon of mustard and mix well.
5
Line slices of smoked bacon on your board, spread your little tomato filling on top.
6
Place your cooled filet mignon on top and roll everything like a pudding.
7
Then spread a little egg yolk on a puff pastry.
8
Place your filet mignon pudding on top and roll the dough over itself, tightening well.
9
Add a little egg yolk wash and bake at 180 degrees for 25 minutes.
10
For the sauce, sauté a chopped shallot with a clove of garlic in a pan.
11
Deglaze with a glass of red wine and let reduce until a syrupy consistency is obtained like this.
12
Pour 200ml of beef broth into your saucepan, a few pieces of butter and the rest of the filling so as not to waste anything.
13
Season with salt and pepper and your little sauce is ready.
14
All 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 puff pastry
10 slices of smoked bacon
2 egg yolks
Some dried tomatoes
A handful olives
fresh parsley
1 càs pine nuts
1 càc mustard
1 shallot
1 garlic clove
150 ml red wine
200 ml beef broth
30 g butter
salt
pepper
salt
pepper
Some oil
Equipment
plate
oven
tray
knife
cutting board
blender
pan
cooking pot
brush
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.
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