Filet Mignon en Croûte
This recipe is great when entertaining friends and family, it tastes and looks great. The puffed pastry prevents the pork tenderloin from becoming dry and allows it to absorb the flavors of the other ingredients. We recently served it with a Lambrusco. I was a little bit anxious about the pairing but really wanted to try it... And everyone liked it!
This recipe is great when entertaining friends and family, it tastes and looks great. The puffed pastry prevents the pork tenderloin from becoming dry and allows it to absorb the flavors of the other ingredients. We recently served it with a Lambrusco. I was a little bit anxious about the pairing but really wanted to try it... And everyone liked it!
- Carbohydrate 5.41528500020276 g
- Cholesterol 57.4075 mg
- Fat 9.86255250015254 g
- Fiber 0.996875025457509 g
- Protein 9.47509750016624 g
- Saturated Fat 5.59254425000943 g
- Serving Size 1 1 Serving (87g)
- Sodium 119.757250043176 mg
- Sugar 4.41840997474525 g
- Trans Fat 0.509101000006885 g
- Calories 147 calories
Step-by-step
- Preheat the oven to 350F.
- Sprinkle salt and pepper on the tenderloin and brown each side.
- Cut a piece of the puffed pastry sheet to the size of the tenderloin (slightly smaller) and bake it between two cookie sheets. Remove when slightly brown on the sides.
- Brown the onions.
- Place a piece of plastic wrap on a cold and flat surface. Lay the remaining puffed pastry (it should be a rectrangle longer than the length of the tenderloin and larger that three times its height). Coat the puffed pastry with mustard, then lay the ham, sprinkle onions and gruyere, and lay the pork tenderloin.
- Place the baked sheet of puffed pastry on top of the tenderloin and pulling the plastic wrap, wrap the tenderloin with the coated puffed pastry. Close the sides with water.
- Turn the tenderloin onto a baking dish, with the baked puffed pastry sheet at the bottom and brush the pastry with a water and egg yolk mixture.
- Bake for about 40-50 minutes.
- Serve hot, in slices.
Enclosing lean meats inside pastry prevents moisture loss by trapping steam during the initial stages of baking. Utilizing a dual-cookie-sheet technique keeps the base layer flat and crisp while the outer shell protects the interior from direct heat. When planning this centerpiece dish, ensure your oven maintains a steady 350 degrees Fahrenheit to cook the meat uniformly without burning the exterior layers.
Managing Dietary Needs
Adapting this preparation for restricted diets requires straightforward swaps without sacrificing structural integrity. Replacing standard puff pastry with a gluten-free laminated dough demands careful attention because alternative starches brown faster and can burn before the internal protein reaches safety. Similarly, swapping the gruyere for a hard sheep-milk cheese maintains the necessary meltability while accommodating dairy sensitivities. Selecting thinly sliced prosciutto instead of cured ham introduces distinct savory depth while keeping sodium levels balanced.Equipment and Workarounds
Working with laminated dough requires a cool workstation to prevent the butter layers from melting prematurely into the flour. Spreading plastic wrap on the counter creates a reliable rolling sling that assists in lifting heavy pastry over the filling without tearing the delicate structure. Brushing the assembled roll with a beaten egg yolk wash mixed with water guarantees a deep golden finish after forty minutes of oven time. Standard baking sheets substitute effectively for specialized roasting pans when arranged to promote proper air circulation around the crust.
