Filet Mignon In Puff Pastry Recipe 445

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FILET DE BOEUF EN CROUTE (FILET MIGNON IN PUFF PASTRY)



Filet De Boeuf En Croute (Filet Mignon in Puff Pastry) image

This recipe is really impressive and REALLY easy. If you are preparing this for Valentines or company, you can fix everything ahead of time. Then, when ready, just stick in oven and enjoy a little extra time with your Valentine or company.

Provided by Kelly Williams

Categories     Beef

Time 45m

Number Of Ingredients 8

2 filet mignon steaks at least 2" thick
2 Tbsp unsalted butter, softened
coarse ground pepper
1/2 tsp minced garlic, optional if you don't care for garlic
2 slices muenster, swiss, havarti, or monterey jack cheese
1 sheet puff pastry rolled out just a little bit
1 egg, beaten
1 Tbsp olive oil

Steps:

  • 1. Pre-heat oven to 425º.
  • 2. Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbsp butter.
  • 3. In shallow roasting pan, (I use my metal 13x9 cake pan), bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
  • 4. Place in fridge til cold. I pop it right into the fridge and set the pan on a dish towel.
  • 5. Roll out puff pastry a little and cut in half. Spread steaks with garlic, top with cheese. Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well. Place seam-side down onto baking sheet lined with parchment paper. Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.
  • 6. Beat egg with oil, and brush pastry with it. Bake in center of pre-heated 425º oven for 25 minutes for med-rare. LESS if your steaks are thinner or prefer rare. Longer if you prefer medium. Serve with sour cream horseradish sauce if desired.
  • 7. *If you have a tiny bit of extra pastry, roll with your hands into a long rope, cut in half and use to make a design on top of each before baking and basting.

FILET MIGNON IN PUFF PASTRY



Filet Mignon in Puff Pastry image

I just love to have a nice, quiet, romantic Valentine's Day dinner at home with my wonderful husband. This is what I make us every year. It's gorgeous, very easy and is so much nicer than eating out.-Kelly Williams, Forked River, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

2 beef tenderloin steaks (6 ounces each)
1/2 teaspoon coarsely ground pepper
2 tablespoons butter, softened
1 sheet frozen puff pastry, thawed
1 garlic clove, minced
2 slices Muenster cheese
1 large egg, lightly beaten
SAUCE:
2 tablespoons prepared horseradish
1/4 teaspoon Dijon mustard

Steps:

  • Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled., Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps. , Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg., Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg., Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine sauce ingredients. Serve with steaks.

Nutrition Facts : Calories 1135 calories, Fat 70g fat (24g saturated fat), Cholesterol 230mg cholesterol, Sodium 673mg sodium, Carbohydrate 72g carbohydrate (0 sugars, Fiber 9g fiber), Protein 54g protein.

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