Ingredients
1 Sheet Frozen Puff Pastry
1 lb. Center Cut Filet
1 ½ tsp. Dijon Mustard
1 tsp. Salt
1 tsp. Pepper
4 Tbsp. Mushroom & Chestnut Topping (see appetizers – Buckwheat Blinis with
Mushroom & Chestnut Topper)
¼ tsp. Sea Salt
1 Egg
❃❃Serves 4❃❃
Preparation
Defrost
puff pastry in the refrigerator. Preheat
oven to 400, line a baking sheet with foil and spray foil with non-stick
cooking spray. Whisk egg in a small
bowl.
Filet
Dry the filet well with paper towels. Over high heat, in a heavy bottomed skillet, sear the filet on all sides. Remove and set aside to cool.
Brush the filet with the Dijon mustard and evenly coat with salt and pepper. On a lightly floured counter or board roll puff pastry to a size that will easily wrap around the filet. Place the mushroom and chestnut topping evenly on the puff pastry in a square the same size as the filet. Place the filet on the top of the mushroom mixture, brush the puff pastry edges with egg wash and bring sides up around the meat sealing the puff pastry together. Turn the encompassed filet over so that the sealed edges are on the bottom and the top is flat.
Place the filet on the baking sheet, evenly brush with egg and evenly sprinkle the sea salt over the top of the filet and puff pastry.
Bake for 45 minutes for a rare middle in the filet. If you prefer more well-done filet add approximately 10 minutes cooking time for each interval avoiding burning the puff pastry.
Remove from oven and let cool for 10-15 minutes before cutting.