A very quick recipe to make and which will amaze your guests! Tested and approved by many readers!
Filet mignon in a crust is really a dish that I love and for several reasons:
1. I am an absolute fan of everything that is flaky: sweets, pies, vol-au-vent, etc … I love it !!!
2. It is an ideal dish for a Sunday meal with the family: a few green beans, little duchess potatoes or hazelnuts and voila!
3. and this is certainly one of the most important reasons: it’s super easy and super quick to do !! In 10 minutes shows in hand you have your dish (without making the puff pastry of course !!).
In addition, it always has its little effect when you arrive at the table and you can slide in whatever you want as you wish! This time, I decided to make it “Italian”: Italian ham, mozzarella and basil, which also have the colors of the flag ^ _ ^ If that’s not beautiful !!
- 1 filet mignon or veal
- 1 puff pastry
- 6 slices of dry ham
- 1 mozzarella ball
- 10 sun-dried tomatoes
- 2 sprigs basil
- 1 egg yolk diluted in a little milk for the gilding
- freshly ground pepper
- Preheat your oven to 180 ° C. Cut the mozzarella into slices half a centimeter thick, rinse the sprigs of basil and carefully peel the leaves.
- Quickly brown the meat on all sides in a hot pan to form a crust: this will prevent it from over juicing and is essential for good cooking if your tenderloin is a little thick, it also gives flavor with meat;)
- Roll out your puff pastry or, if you made your own dough, roll it out thinly. Place in the middle of the dough: the slices of ham, overlapping them slightly, then the mozzarella slices, the sundried tomatoes and finally the basil leaves. Leave a little margin at the top and bottom to be able to close the dough on the meat. Pepper.
- Place your filet mignon on the dough. Moisten the edges of the dough with a little water and close the dough over the meat. Turn the filet mignon over so that the solder is underneath. Brown with egg yolk then decorate the top of the dough with a knife. Remember to make 2 holes to let the cooking steam escape; Like a pie, you can set up two small aluminum foil stacks.
- Bake for 35/45 minutes, to adapt according to the weight of your filet mignon.
Explanation of “chimneys”: I simply make small tubes with aluminum foil that I place on top of the crusted filet mignon. They will allow the steam to escape during cooking and prevent the dough from getting soggy underneath;) It is optional, if you make holes large enough so that they do not close again during cooking, these “chimneys” are not compulsory.