Filet Mignon in Puff Pastry

By lkalemba

This Filet Mignon in Puff Pastry is a super impressive romantic meal for two! Add a special touch using the extra puff pastry dough to make a personalized design on top. Very easy to make but the results are to die for! Almost looks to good to eat... NOT!

Ingredients

• 2 filet mignon steaks, at least 2" thick each
• 2 tablespoons unsalted butter, softened
• Coarse ground pepper, to taste
• 1/2 teaspoon garlic, minced, optional
• 2 slices muenster, swiss, havarti, or monterey jack cheese
• 1 sheet puff pastry, rolled out just a little bit
• 1 egg, beaten
• 1 tablespoon olive oil

Details

Servings 2
Preparation time 15mins
Cooking time 45mins
Adapted from justapinch.com

Preparation

Step 1

Preheat oven to 425ºF.

Trim any fat from the steaks, sprinkle with pepper, spread tops of each with 1 tablespoon butter.

In shallow roasting pan, (I use my metal 13x9-inch cake pan), bake in preheated oven, buttered side up, at 425ºF. for 10 minutes.

Place in fridge until cold. I pop it right into the fridge and set the pan on a dish towel.

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 preheated 425ºF oven for 25 minutes for medium-rare. Less if your steaks are thinner or prefer rare. Longer if you prefer medium. Serve with sour cream horseradish sauce if desired.

Note:

If you have a tiny bit of extra pastry, roll with your hands into a long rope, cut in half and use to make a design on top of each before baking and basting.

Prep time does not include chilling time.