Enrico Alaggia

26 RECIPES

A true Roman Chef that brings the Italian family ancestors’ culinary tradition passed on from generation to generation to the rest of the world.

File Mignon in Puff Pastry

Seared filet mignon with a fresh artichoke purée, and a layer of prosecute and then all wrapped up and baked in the oven to create a golden-crusted parcel. this is a great alternative to beef wellington and perfect for entertaining.

Turn mealtime into a joyful experience
CUISINES: Italian
LEVEL: EASY
TIME: 1 hr 15 min
SERVING: 2 People
INGREDIENTS:
  • 【Brussels Sprouts Salad】
  • 5 small Brussels sprouts
  • 1 cup Cherry tomatoes, split
  • 1 small Chile
  • ½ oz Almond
  • 【Marinade The Filet Mignon】 ㅤㅤ ㅤㅤ
  • 1 fillet Filet mignon
  • ½ tbsp Olive oil
  • ½ tsp Ground black pepper
  • ¼ tsp Ground salt
  • 【Artichoke Purée】
  • 1 tbsp Olive oil
  • 2 tbsp Chopped shallot
  • 7 oz Artichoke
  • ½ tsp Ground salt
  • ¼ tsp Ground black pepper
  • 【Cook The Filet Mignon】
  • 1 tsp Olive oil
  • 2 tbsp Butter
  • 【Sauce】
  • ¾ cup Peroni Italian Beer, divided
  • 4 sprigs Thyme
  • 2 leaves Sage
  • ¼ tsp Ground salt
  • ¼ tsp Ground black pepper
  • 2 tbsp Cornstarch slurry
  • 【For Bake】
  • 2 sheet Sheet puff pastry
  • 10 oz Prosciutto
  • 1 large Egg wash
  • 1 large Cooking oil
  • 10 oz Ground salt
LET'S START
Step 1【Brussels Sprouts Salad】
Step 1【Brussels Sprouts Salad】
Step 1【Brussels Sprouts Salad】
First of all slice julienne all the brussels sprouts and add all the salad ingredients to it in a bowl. Set aside in the fridge while preparing and cooking the rest of the meal.
Step 2【Marinade The Filet Mignon】
Step 2【Marinade The Filet Mignon】
Step 2【Marinade The Filet Mignon】
Tie the beef fillets with kitchen twine to give it a round shape.
Step 3
Step 3
Step 3
Marinade the filet mignon with olive oil, ground black pepper, and salt.
Step 4【Artichoke Purée】
Step 4【Artichoke Purée】
Step 4【Artichoke Purée】
In a pan, sauté the shallot in the oil then add the artichokes and let them cook for 5 minutes when they become tender and dry, then season with salt and pepper.
Step 5
Step 5
Step 5
With an immersion blender, blend the artichokes with shallot to obtain a not too thin cream, then let it cool.
Step 6【Cook The Filet Mignon】
Step 6【Cook The Filet Mignon】
Step 6【Cook The Filet Mignon】
Then sear them in a pan on both sides with olive oil and the butter for 2 minutes on each side.
Step 7
Step 7
Step 7
Place the fillets on a wire rack in a cool place to rest.
Step 8
Step 8
Step 8
When the fillets are cooled almost cold, spread them completely with the artichoke cream.
Step 9
Step 9
Step 9
Place slices of prosciutto placed crosswise. Place the fillet in the center and then close the prosciutto to wrap it completely.
Step 10 【Sauce】
Step 10 【Sauce】
Step 10 【Sauce】
Pour the beer, thyme, sage, salt, and pepper into the pan where you have collected the cooking juices. if you want to make the sauce even thicker, add a little bit of slurry made with cornstarch and water. After the necessary time, remove the crusted fillets from the oven and serve immediately with the beer reduction and the salad.
Step 11【For Bake】
Step 11【For Bake】
Step 11【For Bake】
Put the fillet in the center of a disc of puff pastry which you will close all around it and then you will flatten by pressing them towards the meat and sealing the top. If there is any excess puff pastry left, cut it off with a small knife.
Step 12
Step 12
Step 12
Place the fillets on a wire rack. You can use the scraps of puff pastry to cut strips and make some decorations on the surface of the fillet crust.
Step 13
Step 13
Step 13
Beat the egg yolk with the cream and brush the entire surface and sides of the fillets.
Step 14
Step 14
Step 14
Bake the crusted fillets in a preheated oven at 350°F /180°C for 16 to 20 minutes until the puff pastry becomes a beautiful golden color.
Step 15
Step 15
Step 15
Add a little bit of slurry to the sauce.
Step 16
Step 16
Step 16
Enjoy!