Prep 15 mins
Cook 30 mins
(Filet Mignon in Puff Pastry) I prefer not to eat out on Valentine's Day, hate fighting the crowds, the noise, the usually bad service because the restaurant is jam packed, the expense...could I have a little cheese with my "whine"? LOL! Here's what I made for the main course last year, and it was to DIE for. Almost too pretty to eat....almost! Enjoy!!! *Prep-time does not include chilling time.
- 2 nice-sized thick filet mignon steaks, 2 inches thick at least
- 2 tablespoons unsalted butter, softened
- fresh coarse ground black pepper
- 1⁄2 teaspoon minced garlic (optional if you don't like garlic) (optional)
- 2 slices muenster cheese or 2 slices swiss cheese or 2 slices monterey jack cheese, thick
- 1 sheet puff pastry, rolled out just a little bit
- 1 egg
- 1 tablespoon olive oil
Creamy horseradish sauce
- 1 cup sour cream
- 1 -2 tablespoon horseradish, to your preference, and not the the cream style, the real deal
- 1⁄4 teaspoon Dijon mustard (optional)
- Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 Tbl butter.
- In shallow roasting pan, bake in pre-heated oven, buttered side up, at 425º for 10 minutes.
- Place in fridge til cold.
- 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.
- Serve with horseradish sauce if desired.
- Serves 2.
update on my previous review - I had a couple of these left over (can you believe it?) from my party, since they were large some people shared. So I put them in Ziploc's in the freezer. Today I popped one out and after about 35 min at 350, 95% as good as the first time! Long story short, these freeze surprisingly well.
This is scrumptious and the lads thought it was well worth the wait. Doubled the recipe and made for our New Year's Eve dinner. Used swiss cheese as that's what I had on hand. Did not use the dijon mustard in the sauce. Thanks for sharing!
This is fancy and it looks cool, but I agree with the reviews saying this is bland. Also, it is easy to undercook because you can't actually see the meat.