Filet Mignon in Puff Pastry

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Imagine slicing into a golden, flaky pastry shell to reveal a perfectly cooked filet mignon, its delicate juices mingling with the savory, herb-laden artichoke purée. The puff pastry crackles as your knife glides through, releasing an aroma of buttery pastry, earthy thyme, and rich sage.

Inside, the filet mignon, marinated and seared to perfection, is wrapped in silky prosciutto, each bite offering a symphony of flavors—the tender beef, the salty prosciutto, and the velvety artichoke purée. A warm beer reduction, infused with thyme and sage, adds a final touch of richness, balancing the dish with its slightly bitter, caramelized notes. Accompanied by a crisp Brussels sprouts salad with juicy cherry tomatoes and a hint of chile, this dish is as visually stunning as it is delicious, delivering a complete sensory experience with each bite.

Recipe

PRE TIME: 30 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr 15 min

2 SERVING

Ingredients:

Brussels Sprouts Salad
5 small Brussels sprouts
1 cup Cherry tomatoes, split
1 small Chile
1/2 oz. Almond
Marinade The Filet Mignon
1 fillet Filet mignon
1/2 tbsp. Olive oil
1/2 tsp. Ground black pepper
1/4 tsp. Ground salt
Artichoke Purée
1 tbsp. Olive oil
2 tbsp. Chopped shallot
7 oz. Artichoke
1/2 tsp. Ground salt
1/4 tsp. Ground black pepper
Cook The Filet Mignon
1 tsp. Olive oil
2 tbsp. Butter
【Sauce】
3/4 cup Peroni Italian Beer, divided
4 sprigs Thyme
2 leaves Sage
1/4 tsp. Ground salt
1/4 tsp. Ground black pepper
2 tbsp. Cornstarch slurry
For Bake
2 sheet Sheet puff pastry
10 oz. Prosciutto
1 large Egg wash
1 large Cooking oil
10 oz. Ground salt

Directions:

Step 1【Brussels Sprouts Salad】

【Brussels Sprouts Salad】Slice julienne all the brussels sprouts and add all the salad ingredients to it in a bowl. Set aside in the fridge while preparing and cooking the rest of the meal.

Step 2

【Marinade The Filet Mignon】Tie the beef fillets with kitchen twine to give it a round shape.

Step 3

Marinade the filet mignon with olive oil, ground black pepper, and salt.

Step 4

【Artichoke Purée】In a pan, sauté the shallot in the oil then add the artichokes and let them cook for 5 minutes when they become tender and dry, then season with salt and pepper.

Step 5

With an immersion blender, blend the artichokes with shallot to obtain a not too thin cream, then let it cool.

Step 6

【Cook The Filet Mignon】Then sear them in a pan on both sides with olive oil and the butter for 2 minutes on each side.

Step 7

Place the fillets on a wire rack in a cool place to rest.

Step 8

When the fillets are cooled almost cold, spread them completely with the artichoke cream.

Step 9

Place slices of prosciutto placed crosswise. Place the fillet in the center and then close the prosciutto to wrap it completely.

Step 10

【Sauce】Pour the beer, thyme, sage, salt, and pepper into the pan where you have collected the cooking juices. if you want to make the sauce even thicker, add a little bit of slurry made with cornstarch and water. After the necessary time, remove the crusted fillets from the oven and serve immediately with the beer reduction and the salad.

Step 11

【For Bake】Put the fillet in the center of a disc of puff pastry which you will close all around it and then you will flatten by pressing them towards the meat and sealing the top. If there is any excess puff pastry left, cut it off with a small knife.

Step 12