2 Tablespoons butter
4 filet mignon, (1 1/2 inches thick)
2 Tablespoons chopped shallots (about 2 cloves)
1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
1 large egg
2 teaspoons water
Melt butter in a medium skillet over medium-high heat. Add filets; cook, turning once, just until browned on both sides, 3-4 minutes. Place on a plate; cover and chill 1 hour.
Meanwhile, add shallots to same skillet; cook and stir until tender, about 1 minute. Cook to room temperature, about 30 minutes.
Roll pastry on a lightly floured surface to a 13-inch square. Cut into 4 squares.
Beat egg and water in a small bowl until combined. Place each filet on a pastry square. Brush edges of pastry squares with egg wash. Top each filet with shallots. Bring up 2 opposite corners of each pastry square to center and press together. Wrap remaining corners over each filet, sealing in center. Press all seams to seal. Brush seams with egg wash. Chill 1 hour.
Preheat oven to 425°F. Place pastry-wrapped filets seam side down on a baking sheet. Bake until pastry is golden and an instant-read thermometer inserted in center of meat registers 160°F, 20-25 minutes.
Makes 4 servings
Mix 'n' Match
If you prefer poultry, substitute 4 boneless skinless chicken-breast halves for the filet mignon. Prepare and bake as directed. For poultry make sure it is thoroughly cooked and there is no pink left.
No comments:
Post a Comment