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.
The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot oven.
50 min.
Easy
12 people
8 IngredientsLast modified on: August 26th 2021
90 g 
750 g 
375 g 
3 teaspoons 
1 kg 500 g steak of beef tenderloin
6 tablespoons 
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
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Step by step recipe
Stage 1 - 2 min.
Prepare the crust dough
Roughly chop 90 g rosemary.Stage 2 - 4 min.
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.
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.
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.).
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 % |
How much will it cost?
- For 12 people : 63.15 €
- Per person : 5.30 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Steak of beef tenderloin
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Flour
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Water
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Rosemary
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