Cooking-ez.com

1,001 easy and fully explained recipes, with 12,214 photos and 79 videos

Fillet of beef in a rosemary crust

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.

17,507 14.6/5

Grade this recipe

Last modified on: June 5th 2016

For 4 people, you will need:

How long does it take?

Fulfillment
PreparationCookingStart to finish
15 min.35 min.50 min.
Preservation:
Should be eaten immediately
At what time?
Work this out...

Step by step recipe

Stage 1
2 min.
Fillet of beef in a rosemary crust : Photo of step #1

Prepare the crust dough

Roughly chop 30 g rosemary.
Stage 2
4 min.
Fillet of beef in a rosemary crust : Photo of step #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 : Photo of step #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 : Photo of step #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
Fillet of beef in a rosemary crust : Photo of step #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 : Photo of step #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 : Photo of step #7 Place the beef fillet in the centre of the dough...
Stage 8
1 min.
Fillet of beef in a rosemary crust : Photo of step #8 ...And fold in the sides to seal.
Stage 9
1 min.
Fillet of beef in a rosemary crust : Photo of step #9 Turn over and sit in an oven-proof dish.
Stage 10
Fillet of beef in a rosemary crust : Photo of step #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 : Photo of step #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
Fillet of beef in a rosemary crust : Photo of step #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

% 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?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe use (among others)
Beef Beef : You can check-out other recipes which use it, like for example: Taos hotpot, Melt-in-the mouth meat and vegetables in a sealed casserole, How to cook red meat properly, Carbonnade, Beef Wellington, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Red mullet fillets with a reduced white-wine sauce, Diamond biscuits, Nanou's chocolate cake, Milk rolls, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Pizza dough, How to fry eggs well, Couscous, Ali Baba bread, French baguettes, ... All
RosemaryRosemary: You can get more informations, or check-out other recipes which use it, for example: Pâté de campagne, Spaghetti Bolognese, Rosemary steamed fish, Herb olive oil, Spicy seafood plancha, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-05-26)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page