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Fillet of beef in a rosemary crust

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.

67 K 1× 4.7/5 (23 reviews)

50 min.

Easy

21.05 €

12 people

8 Ingredients

Last modified on: August 26^th 2021

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For 12 people, you will need:

1 90 g rosemary
2 750 g flour
3 375 g water
4 3 teaspoons salt
5 1 kg 500 g steak of beef tenderloin
6 6 tablespoons oil
7 salt
8 pepper
Total weight: 2,820 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 15 min.

Cooking: 35 min.

All in all: 50 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.

Prepare the crust dough

Roughly chop 90 g rosemary.

Stage 2 - 4 min.

Prepare the rosemary dough by mixing 750 g flour, 375 g water and 3 teaspoons 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.

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.

Brown the meat

Salt and pepper the fillet of beef on both sides.

Pour 6 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.

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.

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

Stage 8 - 1 min.

...And fold in the sides to seal.

Stage 9 - 1 min.

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.

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 (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	320 RDI=120 %	560 RDI=50 %	400 RDI=60 %	7,090 RDI=350 %	29,670 RDI: 350 %
Per 100 g	10 RDI=4 %	20 RDI=2 %	10 RDI=2 %	250 RDI=10 %	1,050 RDI: 10 %
Per person	30 RDI=10 %	50 RDI=4 %	30 RDI=5 %	590 RDI=30 %	2,470 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten

How much will it cost?

For 12 people : 63.15 €
Per person : 5.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

Delicious!
Posted by Joe june 7^th 2016 at 08:22 n° 1

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