Question I have 2 filet mignon roasts for a total weight of 3.79 pounds. I want to seal them on the stove, then when cool down, i want to wrap then in puff pastry and cook in oven.
How high should i set the oven temperature and for how long should i cook the roasts in the dough. I want a little pink but not red and bloody (not rare)? Also should i make a little chimney on top of the dough? Thank you.
Answer It sounds like you want to make a kind of beef Wellington. Did you mean sear them on the stove? That is fine. Use olive oil. If you watn to top them with something, mushrooms and onions are a nice choice seasoned with thyme, salt and pepper. Put a bit of beef boullion or a couple of tablespoons of reduced stock to the mixture. Goat cheese can be added, about 6 oz.
Put the mixture on the dough first, then the filets.Heat the oven to 400F. Bake for 20-25 minutes, don't over cook the meat.
A red wine reduction can be served over the meat.
No chimney in the dough. The 22 minutes should give you a bit of pink. Let the meat rest for 5-10 minutes few minutes before serving.
For the reduction use red wine a reduce about a liter to a half cup by simmering it.
