Filet Mignon in Puff Pastry |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I just love to have a nice, quiet, romantic Valentine's Day dinner at home with my wonderful husband. This is what I make us every year. It's gorgeous, very easy and is so much nicer than eating out.Kelly Williams, Forked River, New Jersey Ingredients:
2 beef tenderloin steaks (6 ounces each) |
1/2 teaspoon coarsely ground pepper |
2 tablespoons butter, softened |
1 sheet frozen puff pastry, thawed |
1 garlic clove, minced |
2 slices muenster cheese |
1 egg, lightly beaten |
sauce: |
2 tablespoons prepared horseradish |
1/4 teaspoon dijon mustard |
Directions:
1. Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled.
2. Meanwhile, on a lightly floured surface, roll puff pastry into a 14-in. x 9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps.
3. Rub steaks with garlic and top with cheese; place steaks cheese side down in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg.
4. Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg.
5. Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
6. In a small bowl, combine sauce ingredients. Serve with steaks. Yield: 2 servings.
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