Come on, we don’t let… Christmas is past, certainly, but precisely, why not provide a good dish, easy to make and does not require you to stay 2 hours over to his pots and pans… You will be able to enjoy warm, family.
As you have already noticed, I love the filet mignon (and I think that Emilie also). I propose a variant that we had not tested it yet on the blog, the version, filet mignon in crust with mustard. The result is really too good ! The meat is very tender, and the mustard falls just as it should be, the meat that adapts so well to other flavors.
We accompanied this dish, noodles and a good sauce to the mushrooms and the cream. It was a real treat…
We are so delighted that I think I retenterai experience with other versions. It is necessary that I start to think about it, I have a cool…
Filet mignon in crust
To 4 Save Print Ingredients
- 1 filet mignon (400-500 g)
- 1 roll of puff pastry
- 4 good tbsp of mustard
- 1 tbsp of milk
- salt and pepper
- Preheat your oven to 180°.
- Lay out your puff pastry. Using a spoon, brush the tenderloin with the mustard and then drop to the center of the puff pastry. Add salt and pepper and roll the beef tenderloin in the dough by folding the ends. Place everything into a gratin dish.
- With a brush, brush the dough with milk (or egg yolk) and make 2 small holes in the dough. Form 2 small chimneys with the foil so that the whole does not swell. Bake for 45 minutes and serve hot.