Expert: Keith Patton - 4/11/2009

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.