4 Filet mignon
3 tbsp Butter
1/3 cup Cognac
1 package Frozen puff pastry
1 Egg white, lightly beaten
1 Egg yolk
1 tsp Milk
STUFFING
1/2 cup Butter
1 small Onion,finely chopped
1 lb Mushrooms,sliced
SAUCE
1/4 cup Butter
1/2 cup Chopped onion
1/2 cup Chopped carrot
2 tbsp Chopped parsley
1/2 tsp Thyme
1 Bay leaf
1/4 cup Flour
2 1/2 cup Beef bouillon
1 cup White wine
1 tbsp Tomato paste
Salt and pepper
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Prepare sauce first.Melt butter in saucepan.Add onions,carrots, parsley,thyme and bay leaf.Cook over low heat,stirring constantly, until vegetables are soft. Remove from heat and stir in flour.Return to heat and cook,stirring constantly,until mixture begins to brown.Stir in bouillon and wine; simmer for 30 minutes.Add tomato paste and salt and pepper to taste. Prepare stuffing next.Melt 1/2 cup butter in large skillet.Saute onions until translucent.Add mushrooms.Cook over low heat until they turn dark.Cool.Preheat oven to 450 degrees.Rub filets with salt and pepper.Place in skillet over high heat with butter.Brown briefly on both sides.Flame with cognac.Roll puff pastry out to 1/4" thick.Cut into four equal squares reserving scraps for decoration.Place 1/4 of mushrooms on each square.Place filet on top of mushroom mixture. Bring edges together.Paint with egg white.Cut small leaves from pastry scraps;fasten to roll with egg white.Mix yolk and milk and brush completely.Place filets on cookie sheet.Bake 10 minutes.Reduce heat to 375 degrees.Bake 20 minutes more.Serve with warm sauce.Serves 4.
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