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Fillet of beef in a rosemary crust

Name: Fillet of beef in a rosemary crust
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 people
Cuisine: French
Ingredients: 30 g rosemary; 250 g flour; 125 g water; 1 teaspoon salt; 500 g steak of beef tenderloin; 2 tablespoons oil; Salt; Pepper

This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary.

The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot oven.

77 K 1× 4.7/5 (23 reviews)624635

Duration

50 min.

Difficulty

Easy

Last modified on: August 26^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 for this recipe

Preparation

15 min.

Cooking

35 min.

All in all

50 min.

Preparation 15 min.

Cooking 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 2 min.

Fillet of beef in a rosemary crust : Stage 1

Prepare the crust dough

Roughly chop 30 g rosemary.

Stage 2 - ⌛ 4 min.

Fillet of beef in a rosemary crust : Stage 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.

Stage 3 - ⌛ 2 min.

Fillet of beef in a rosemary crust : Stage 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.

Stage 4 - ⌛ 5 min.

Fillet of beef in a rosemary crust : Stage 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...

Stage 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.

Stage 6 - ⌛ 4 min.

Fillet of beef in a rosemary crust : Stage 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).

Stage 7 - ⌛ 1 min.

Fillet of beef in a rosemary crust : Stage 7

Place the beef fillet in the centre of the dough...

Stage 8 - ⌛ 1 min.

Fillet of beef in a rosemary crust : Stage 8

...And fold in the sides to seal.

Stage 9 - ⌛ 1 min.

Fillet of beef in a rosemary crust : Stage 9

Turn over and sit in an oven-proof dish.

Stage 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.

Stage 11 - ⌛ 30 min.

Fillet of beef in a rosemary crust : Stage 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.

Stage 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.).

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	11 g RDI=18 %	19 g RDI=7 %	14 g RDI=19 %	251 kcal RDI=13 %	1,052 kJ RDI=13 %
Per person	26 g RDI=41 %	46 g RDI=17 %	33 g RDI=45 %	590 kcal RDI=30 %	2,473 kJ RDI=30 %
Whole recipe	107 g RDI=165 %	185 g RDI=70 %	132 g RDI=182 %	2,362 kcal RDI=118 %	9,891 kJ RDI=118 %