Ingredients:
- 4 servings of Sulbeef filet mignon
- Salt and pepper to taste
- 2 tablespoons Dijon mustard
- 200g chopped mushrooms
- 2 tablespoons olive oil
- 200g sliced Parma ham
- Puff pastry
- 1 beaten egg (for brushing)
Preparation of the Filets:
- Season the filet mignons with salt, pepper, and spread a thin layer of Dijon mustard.
- In a hot skillet, sear the filets in olive oil until browned. Reserve.
Sautéing the Mushrooms:
- In the same skillet, add the chopped mushrooms and sauté until they release all of their moisture.
Assembly:
- Open the puff pastry and arrange the slices of Parma ham. Place the filets in the center and cover with the sautéed mushrooms.
- Wrap the meat with the pastry, sealing the edges well. Brush with the beaten egg for a golden finish.
Baking:
- Bake in a preheated oven at 200°C for approximately 25-30 minutes, or until the pastry is golden brown.
Serving:
- Remove from the oven, let rest for a few minutes, and serve sliced. The inside should be pink and juicy. Serve with red wine sauce or mustard sauce for an extra touch of flavor.
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