Filet mignon in puff pastry


  • 1.5 large onions
  • 1 egg yolk mixed with one teaspoon of water
  • 1 clove of garlic
  • 100g of grated Gruyère cheese
  • 1 roll of puff pastry dough
  • 2 slices of cooked ham
  • 1 pork filet mignon
  • Salt
  • Pepper
  • Butter


  • Mince the onions then brown them in butter in a pan.
  • Remove them from heat then brown the meat on both sides, cooking it for 10 minutes over low heat, then adding the onions and garlic and cooking this mix for a further 5 minutes. Add salt and pepper.
  • Set aside for now.
  • Unroll the puff pastry dough. First place the ham and Gruyère cheese on it.
  • Next cover the ham and cheese with the onions.
  • Now add the filet mignon.
  • Close the dough using water. Using a kitchen brush baste the dough with the egg yolk/water mixture.
  • Place in the oven for 45 minutes at 200 °C.

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