6 – 8 oz Filet Mignonskosher salt
Freshly ground pepper
6 Tbsp. Butter
3 Tbsp. chopped shallots
2 Tbsp. chopped garlic
2 Pounds thinly sliced mushroom
1 tsp. Fresh thyme
2 Sheets Puff Pastry (thawed)
2 Eggs Beaten
Season Filet mignon with salt and pepper. In a frying pan, over medium heat-high heat, heat 2-4 Tbsp. of olive oil, sear the steak for 2 minutes on each side, until brown and crisp on the outside. Remove steak from heat and refrigerate. Chilled for 1 hour.
In a large pan over medium heat, melt butter and add shallots and garlic, sauté for 3 minutes or until slightly softened. Add mushroom,thyme and season to taste. stirring until mushroom and liquid is reduced. Remove from heat and transfer mushroom mixture to a bowl to cool completely. Set aside.
On a lightly floured surfaced, roll out each puff pastry in two (14 inch ) squares, trim edges to form two ( 13 inch ) square and cut each square into (6 1/2 inch) square. Work with one sheet at a time.
Place the filet mignon on each sheet of puff pastry and spread the mushroom mixture on top of the steak. Wrap two opposite corners of pastry over the steak, overlapping them. Wrap remaining steak. Cover loosely and refrigerate for one hour. When ready to bake, brush the pastry with egg wash. Preheat oven to 425 F. And bake approximately15 to 20 minutes or until pastry is golden brown.
While baking, Prepare peppercorn sauce.
2 Tbsp. Butter
2 Tbsp. Chopped shallots
2 Tbsp. Red peppercorn
1/2 C. Red wine
1/2 C. Heavy cream
Salt and Pepper
Pinch of Red crush pepper
1 Tbsp. Demi-glace powder
In a medium pan over medium heat melt butter, add the shallots, peppercorn and crush chili, sauté until onion are soft. then add the red wine and demi glace cook until it reduce. Add the cream and simmer for 2 minutes, season to taste.