Fillet of beef in a rosemary crust

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 30 g rosemary
• 2 250 g flour
• 3 125 g water
• 4 1 teaspoon salt
• 5 500 g steak of beef tenderloin
• 6 2 tablespoons oil
• 7 salt
• 8 pepper
• Total weight: 940 grams

Times:

Preparation	Cooking	Start to finish
15 min.	35 min.	50 min.

Step by step recipe

1	Prepare the crust dough Roughly chop 30 g rosemary.
2	Prepare the rosemary dough by mixing 250 g flour, 125 g water and 1 teaspoon salt with a food mixer. Knead until the dough is evenly mixed (3 or 4 minutes). Add the rosemary towards the end of kneading.
3	Gather the dough into a ball, wrap with plastic film and put to wait in the fridge. Note: this dough can be made the day before and can be kept in the fridge overnight.
4	Brown the meat Salt and pepper the fillet of beef on both sides. Pour 2 tablespoons oil into a frying pan on high heat. When good and hot, add the beef and brown...
5	...all over. Important: this searing is not meant to cook the meat, just give it a good colour all over (to chefs, this is "marquer en cuisson"). Remove the meat from the frying pan and leave to rest while you roll out the dough.
6	Make the crust Preheat the oven to 450°F (230°C). Roll out the dough fairly thinly (1/8 of an inch / 3 or 4 mm).
7	Place the beef fillet in the centre of the dough...
8	...And fold in the sides to seal.
9	Turn over and sit in an oven-proof dish.
10	To improve the appearence, especially if you are serving the beef to your guests "en croûte", brush the crust with a little olive oil to help it colour during cooking. This looks more appetizing. You can also glaze the crust with egg.
11	Cook the meat Cook in the oven for about 30 minutes (just done) or 20 minutes (rare). For perfect cooking, it is best to use an electronic thermometer, stuck through the crust into the meat: at 140°F (60°C) it will be "medium", at 122°F (50°C) it will be "rare". Break open the crust and discard it, then carve a thick slice for each guest.
12	For a classic style, serve with real home-made chips and béarnaise sauce.

Remarks

For a more pronounced flavour, you can add a teaspoonful of Herbes de Provence to the dough.
The meat should ideally be fillet or another tender cut (faux-filet, rump steak, etc.).

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