Filet De Boeuf En Croute (Filet Mignon in Puff Pastry)

Ingredients

filet mignon steaks at least 2″ thick

2 Tbsp

unsalted butter, softened

coarse ground pepper

1/2 tsp

minced garlic, optional if you don’t care for garlic

2

slices muenster, swiss, havarti, or monterey jack cheese

1

sheet puff pastry rolled out just a little bit

1

egg, beaten

1 Tbsp

olive oil

How to Make Filet De Boeuf En Croute (Filet Mignon in Puff Pastry)

Pre-heat oven to 425º.

Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbsp butter.

In shallow roasting pan, (I use my metal 13×9 cake pan), bake in pre-heated oven, buttered side up, at 425º for 10 minutes.

Place in fridge til cold. I pop it right into the fridge and set the pan on a dish towel.

Roll out puff pastry a little and cut in half. Spread steaks with garlic, top with cheese.

Place cheese side down onto center of pastry squares, fold pastry over, moisten edges and seal well. Place seam-side down onto baking sheet lined with parchment paper. Prick top with a fork, cover with plastic wrap, and re-chill for 1 hour.

Beat egg with oil, and brush pastry with it. Bake in center of pre-heated 425º oven for 25 minutes for med-rare. LESS if your steaks are thinner or prefer rare. Longer if you prefer medium. Serve with sour cream horseradish sauce if desired.

*If you have a tiny bit of extra pastry, roll with your hands into a long rope, cut in half and use to make a design on top of each before baking and basting.

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