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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 beef; 2 tablespoons oil; salt; pepper

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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.

15,325 1 4.6/5

Last modified on: June 5^th 2016

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 beef
6 : 2 tablespoons oil
7 : salt
8 : pepper
Total weight: 940 grams

Change for: 2 people 4 people 8 people 12 people

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

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

Preservation: Should be eaten immediately

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Step by step recipe

1	Prepare the crust dough Roughly chop 30 g rosemary.	2 min.
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.	4 min.
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.	2 min.
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 min.
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).	4 min.
7	Place the beef fillet in the centre of the dough...	1 min.
8	...And fold in the sides to seal.	1 min.
9	Turn over and sit in an oven-proof dish.	1 min.
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.	30 min.
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.).

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
2363	108 gr	185 gr	133 gr
118 %	41 %	17 %	20 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
251	11 gr	20 gr	14 gr
13 %	4 %	2 %	2 %

Per person
Calories	Proteins	Carbohydrates	Fats
590	26 gr	46 gr	33 gr
30 %	10 %	4 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 7.53 €
Per person : 1.88 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

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This recipe use (among others)

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	Rosemary: You can get more informations, or check-out other recipes which use it, for example: Pork Chops with Rosemary, Oxtail Parmentier, Veal Chop With Assortment of Vegetables, Rabbit terrine, Spaghetti with mushrooms, ... [All]

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Your 1 comments or questions on this recipe

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

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