BEEF FILLET EN CROUTE
15 min 
25 à 30 min
- 1 beef filet about 900 g/32 oz
- 1 rolled-out puff pastry
- 3 finely cut shallots
- 1 knob of butter
- ½ cup of liquid cream
- 3 tablespoons mustard
- 1 slice of bread
- salt
- pepper
- 1 egg yolk
- ½ glass of cognac
- 1 tablespoon olive oil
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Cooking directions
1. Prepare the stuffing: cut the top of the fillet (about 100 g or 3.5 oz) and blender it.
2. Pour ½ cup of cream in a bowl and dunk the bread. Then, pour the mixture in the blender.
Add the shallot, mustard, salt, pepper and chop until the mixture thickens. Add the cognac.
3. Prepare the meat: salt and pepper all fillet and seal it in a hot pan with the butter and oil.
4. Prepare the croûte: roll out the cold pastry and lay the stuffing down flat. Leave a 0.8-inch
edge of pastry showing all round. Brush the outer edge with the egg yolk. Lay the filet in the
centre. Crimp the edges together and on the top and bottom. Brush with egg yolk.
5. Put the filet in an ovenproof plate. Preheat the oven to 220°C/400°F and heat for 25-30
minutes.
