Filet Mignon Wellington

Name: Filet Mignon Wellington
Yield: 4 servings
Cuisine: British
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

Serves 4

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Filet Mignon Wellington

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Serves 4

Directions

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

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.

Filet Mignon Wellington

Serves 4

instagram.com

Filet Mignon Wellington

instagram.com

Serves 4

Directions

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