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
4 people
8 IngredientsLast modified on: August 26th 2021
30 g 
250 g 
125 g 
1 teaspoon 
500 g steak of beef tenderloin
2 tablespoons 
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
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 30 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 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.
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 | 110 RDI=30 % | 190 RDI=10 % | 130 RDI=20 % | 2,360 RDI=90 % | 9,890 RDI: 90 % |
| Per 100 g | 10 RDI=3 % | 20 RDI=1 % | 10 RDI=2 % | 250 RDI=9 % | 1,050 RDI: 9 % |
| Per person | 30 RDI=8 % | 50 RDI=3 % | 30 RDI=4 % | 590 RDI=20 % | 2,470 RDI: 20 % |
How much will it cost?
- For 4 people : 21.05 €
- 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.
This recipe uses (among others)
Steak of beef tenderloin
Like these other recipes: "Au vert" beef, Tenderloin steak with beetroot tops and mushrooms, Tournedos Rossini, Tenderloin steaks marinated in red wine with rosemary, Beef Wellington, ... See them all 5
Flour
Like these other recipes: Rum babas, Toasted-flour biscuits, Craquelin (sweet cracker dough), Biscuit de Savoie sponge cake, Cottage cheese tart, ... See them all 201
Water
Like these other recipes: Caramel semolina pudding with raisins, How to heat milk without it catching on the bottom of the pan, Papadums, French baguettes, Sugar syrup, ... See them all 136
Rosemary
Like these other recipes: Spaghetti with mushrooms, Rosemary steamed fish, Courgettes (zuchinis) , Pork Chops with Rosemary, Herb olive oil, ... See them all 29
Other recipes you may also like
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.October 13th 2010335 K4.6 1 hour 45 min.
Creamy spaghetti with cockles and parsley
Parsley-flavored spaghetti with cockles, tied together with a creamy sauce made from the cockles cooking juices.October 29th 202318 K1 60 min.
Tomato meat balls
Meat balls in a tasty tomato sauce with herbs and white wine.February 28th 2012219 K5 30 min.
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious.September 4th 2011218 K5 1 hour 4 min.
Melon with port sorbet
This recipe is a new twist on the classic melon with port: melon balls served on a bed of port sorbet.October 6th 2013108 K4.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe