Filet Mignon Continental En Boîte Grand Spécial Recipe
Grand Spécial Continental’s main feature fillet mignon en boîte
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Make the Sauce
In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat. Add the shallots and garlic, sautéing until translucent. Pour in the red wine and allow to reduce by half. Stir in the heavy cream and thyme, and season with salt and pepper. Cook for 5 minutes until slightly thickened.
- 3
Assemble the Dish
Roll out the puff pastry sheets on a lightly floured surface. Cut into squares large enough to encase the filet mignon. Place a piece of filet mignon in the center of each square and spoon some of the sauce over the top. Fold the pastry over the filet and seal the edges with a fork.
- 4
Bake
Preheat the oven to 400°F (200°C). Place the pastry-wrapped filet mignon on a baking sheet lined with parchment paper. Brush the tops with egg wash. Bake for 20-25 minutes or until the pastry is golden brown.
- 5
Serve
Remove from the oven and let cool slightly before serving. Drizzle with any remaining sauce and garnish with additional thyme if desired.
