Serves 1
Directions
- 1Season the meat with salt, pepper, and oil.
- 2Place the meat in a hot pan for about one minute per side.
- 3Let the meat rest.
- 4Chop some sun-dried tomatoes.
- 5Add the tomatoes to a mixer with some pitted olives, parsley sprigs, pine nuts, and a spoon of mustard.
- 6Mix well.
- 7Align some bacon strips on your board.
- 8Spread the tomato farce on the bacon.
- 9Place the rested filet mignon and roll it all like a pudding.
- 10Spread some egg yolk on a puff pastry.
- 11Place the filet mignon pudding on the pastry and roll the pastry on itself.
- 12Add some egg yolk on the exterior of the puff pastry.
- 13Place in the oven at 180 degrees for 25 minutes.
- 14For the sauce, stir-fry some chopped shallots and one garlic clove in a pan.
- 15Deglaze with a glass of red wine and let reduce to a syrupy consistence.
- 16Pour 200 milliliters of beef broth in the saucepan.
- 17Add some butter pieces and the rest of the farce.
- 18Season with salt and pepper.
- 19Remove the meat from the oven, delicately cut it, and place it on a plate.
- 20Add the hot sauce before serving.
Ingredients
- filet mignon
- salt
- pepper
- oil
- sun-dried tomatoes
- pitted olives
- parsley sprigs
- pine nuts
- tablespoon mustard
- smoked bacon strips
- egg yolk
- puff pastry
- shallot
- garlic clove
- glass red wine
- 200 milliliters beef broth
- butter
Equipment
plateglovestraypanrackknifecutting boardmixerspatulabrushovensaucepangarlic pressspoonfork
Tips
- Serve with rice or mashed potatoes.
- Reheating at the pan makes the dish better.
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