Filet Mignon with French Fashion

Filet Mignon with French Fashion

I - Option:
ingredients:
½ pound of puff pastry
1 whole beef tenderloin 1,200 gram
Other Ingredients:
4 tablespoons of butter or corn oil
1 teaspoon (tsp) salt
1 pinch of pepper, ginger, nutmeg, bay leaf ground,
How to Prepare:
Fry the meat on all sides, no salt and no butter seasonings. Let it be underdone inside.
Open the puff pastry on a plastic, very thin.
Wrap the meat, cut the excess dough.
The amendment of the mass is facing down.
Place on a baking sheet lined with foil, brush the dough with beaten egg.
Preheated oven 180 º C until golden brown. Serve hot.
accompanying salad
Palmetto, baked potato, green beans, carrots, tomato onion.
You can change the background of a palm artichokes or asparagus.
II - Option:
Add the ingredients below:
2 cups (tea) of drained canned mushrooms and washed
1 cup (tea) of chopped onion
1 cup (tea) of cooked diced carrot, pea or pod or
½ cup (tea) of chopped parsley
½ cup (tea) dry white wine
3 hard boiled eggs
1 leek white part only, cut into thin strips
1 stalk celery
How to Prepare:
Open the fillet in half by length and season with wine, salt, ginger, pepper to taste. Leave the seasoning for 2 hours.

Remove seasoning, fry the steak lightly on both sides, do not let overcook.
The meat is underdone, then it will finish cooking in the oven.

Drain the spices through a fine sieve.
While sorando is the filling ingredients, open the puff pastry on plastic.

The batter should be thin, sprinkled lightly with flour.

Place the meat in the open center of mass, over the drained stuffing (can not have an ounce of liquid) that will ruin the dish. Write slowly and beautifully.

Fold the dough over the meat with the stuffing on top, close the side, brush with beaten egg.
Do not brush with egg yolk logo and that darkens the dough is raw.

If you prefer to put the filling in the middle of the meat and not on top as required by the recipe.
Lead to bake in a preheated oven 180 º C to blush.
Note:

Serve the same as before.
The puff pastry comes industrialized open wound and very thin.
Before some brands came in one piece and was the person who opened your way.
I have not seen that kind of packaging.
If you have this in your city packing a chunk, open very thin 5mm thick.