Name: Filet Mignon in Puff Pastry
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 2 beef tenderloin steaks (6 ounces each) -; 1/2 teaspoon coarsely ground pepper -; 2 tablespoons butter, softened -; 1 sheet frozen puff pastry, thawed -; 1 garlic clove, minced -; 2 slices Muenster cheese -; 1 large egg, lightly beaten -; Sauce: -; 2 tablespoons prepared horseradish -; 1/4 teaspoon Dijon mustard -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Filet Mignon in Puff Pastry

1. 2 beef tenderloin steaks (6 ounces each) -

2. 1/2 teaspoon coarsely ground pepper -

3. 2 tablespoons butter, softened -

4. 1 sheet frozen puff pastry, thawed -

5. 1 garlic clove, minced -

6. 2 slices Muenster cheese -

7. 1 large egg, lightly beaten -

8. Sauce: -

9. 2 tablespoons prepared horseradish -

10. 1/4 teaspoon Dijon mustard -

How to cook deliciously - Filet Mignon in Puff Pastry

1. Stage

Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled.

2. Stage

Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps.

3. Stage

Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg.

4. Stage

Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg.

5. Stage

Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

6. Stage

In a small bowl, combine sauce ingredients. Serve with steaks.