filet de boeuf en croute (filet mignon in puff pastry)

Name: Filet De Boeuf En Croute (Filet Mignon in Puff Pastry)
Prep time: 2 h 30 min
Cook time: 35 min
Yield: 2
Cuisine: French
Ingredients: 2 - filet mignon steaks at least 2" thick; - coarse ground pepper; 2 tablespoon(s) unsalted butter, softened; 1 sheet(s) puff pastry, thawed; 1/2 teaspoon(s) minced garlic, optional; 2 slice(s) cheese (Muenster, Swiss, Havarti, or Monterey Jack); 1 - egg, beaten; 1 tablespoon(s) olive oil

(7 ratings)

review

Blue Ribbon Recipe by

Kelly Williams

@WildfloursCottageKitchen

Forked River, NJ

I actually prefer not to eat out on Valentine's Day. I hate fighting the crowds, the noise, and the usually bad service because the restaurant is jam-packed. The expense... could I have a little cheese with my "whine," LOL. Here's what I make for the main course, and it's to die for. Almost too pretty to eat.... almost! This is very easy to make, too.

Blue Ribbon Recipe

Ooh la la... this filet de boeuf en croute is a fancy restaurant dinner made at home. It reminds us of a Beef Wellington, but better. Filet mignon is topped with garlic and cheese. We opted for Havarti for a slightly more elegant feel. It's then wrapped in crispy and buttery puff pastry. When sliced open, the steak is perfectly medium-rare. There's a little prep time for this recipe but the directions are easy to follow. If you are preparing this for Valentine's Day or company you can fix everything ahead of time. Then when ready stick it in the oven and enjoy a little extra time with your Valentine or company.

— The Test Kitchen @kitchencrew

(7 ratings)

yield 2 serving(s)

prep time 2 Hr 30 Min

cook time 35 Min

method Bake

Ingredients For filet de boeuf en croute (filet mignon in puff pastry)

2

filet mignon steaks at least 2" thick
coarse ground pepper
2 Tbsp

unsalted butter, softened
1 sheet

puff pastry, thawed
1/2 tsp

minced garlic, optional
2 slice

cheese (Muenster, Swiss, Havarti, or Monterey Jack)
1

egg, beaten
1 Tbsp

olive oil

How To Make filet de boeuf en croute (filet mignon in puff pastry)

1
Preheat oven to 425 degrees F. Trim any fat from the steaks.

2
Sprinkle with pepper. Spread the tops of each steak with 1 Tbsp butter.
3
In a shallow roasting pan, (I use my metal 13x9 cake pan), bake in preheated oven, buttered side up, at 425 degrees for 10 minutes. Less if your steaks are thinner or prefer rare. Longer if you prefer a medium steak.
4
After 10 minutes, place the steaks on a plate and allow to cool. Then, place the steaks in the fridge for about an hour or so until cold.
5
Roll out the puff pastry a little and cut it in half.
6
Remove the steaks from the fridge and spread the garlic on top.
7
Top with cheese.
8
Place the steak, the cheese side down, onto the center of the pastry square. Fold the pastry over. Moisten edges and seal well.
9
Place seam-side down onto a baking sheet lined with parchment paper. Prick the top with a fork.
10
Cover and place the steaks in the fridge for 1 hour. If you have a tiny bit of extra pastry, roll with your hands into a long rope. Cup in half and use to make a design on top of each before baking and basting.
11
Beat egg with oil.
12
Brush pastry with egg.
13
Bake in the center of the preheated 425 degree oven for 25 minutes for medium-rare. Serve with sour cream horseradish sauce if desired.
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