Beef filet in crust

Closed oven cooking

Ingredients: For 6 people

You'll need :

  • 1 bag of 500 g of puff pastry to spread
  • 1 kg of beef tenderloin, unbarred
  • 1 egg
  • Salt, pepper
  • Herbs of Provence
  • 1 Onion cut into small pieces
  • 1 small box of foie gras (optional)
  • 1 glass of strong red wine

Preparation time: 30 mins

Material: Cast iron plate

Cooking: 15 min per 500 g at 220°C

Preparation :

  1. In a casserole, over high heat, sear the meat on all sides in a little olive oil.
  2. The meat should not cook, it should only be well roasted on the surface, reserve it in a dish.
  3. Brown the onion in the meat juice and deglaze with red wine. Add a little water if necessary. Salt, pepper and simmer for a few minutes. Filter the juice obtained and then incorporate the foie gras. Mix well to emulsify the resulting sauce. To book.
  4. Roll out the puff pastry into a large rectangle. Place the cooled fillet in the center, season and close the dough by sealing the edges.
  5. Then turn the whole thing over on a dish and brush with the egg after decorating the top of the crust.
  6. Place in the oven, protecting the dish with a sheet of baking paper to start cooking. Remove it halfway through cooking.
  7. Present in a dish with the hot sauce on the side. Serve with green beans.

Bon appétit... and go here to discover all our recipe ideas with a wood oven!

Good to know: if you are lucky enough to have a garden, you can reuse the cooled ashes in your vegetable garden or at the foot of your rose bushes. Ashes are rich in elements that promote plant growth.


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