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Filet Mignon Stefanie Blais

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Ingredients
  Butter 30 Milliliter
  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)
  Puff pastry 1⁄2
  Cooked crayfish tails/Small shrimp 225 Gram
  Egg 1
  Bearnaise Sauce/Demi glace 375 Milliliter
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
6

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