Filet Mignon Stefanie Blais
|Olive oil||5 Milliliter|
|Minced onion||5 Milliliter|
|Minced chives||5 Milliliter|
|Minced mushrooms||225 Gram (Or Ground)|
|Mignon fillets||690 Gram (6 Fillets Of 115 Gram Each)|
|Cooked crayfish tails/Small shrimp||225 Gram|
|Bearnaise Sauce/Demi glace||375 Milliliter|
Heat 1 tsp (5 ml) of butter and the oil together in a large skillet.
Saute the onion, chives and mushrooms until all liquid has evaporated.
Heat the remaining butter in a second skillet and brown the filet on all sides.
Pat dry on a paper towel.
Roll the pastry out; cut into 6 even pieces.
Place some of the mushroom duxelles on the pastry, top with crayfish and a filet.
Wrap the pastry around to completely seal in the filling.
Trim any excess pastry.
Roll out the remaining pastry and use it to decorate the steaks.
Mix the egg with a little water and brush over the pastry.
Bake in a preheated 375°F (190°C ) oven for 15-18 minutes.
Serve with bearnaise sauce on the side.