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.
16,015 14.6/5
Last modified on: June 5th 2016
For 4 people, you will need:
1 teaspoon 
2 tablespoons 
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 15 min. | 35 min. | 50 min. |
At what time?
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Step by step recipe
Stage 1
2 min.
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.
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.
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
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.).
Nutritional information
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How much will it cost?
For 4 people : 7.53 €
Per person : 1.88 €
Source: Home made.
More recipes?
This recipe use (among others) | Beef : You can check-out other recipes which use it, like for example: Roast beef "like they do it in Santa Fe", Taos hotpot, How to cook red meat properly, Melt-in-the mouth meat and vegetables in a sealed casserole, Two-stage beef chuck , ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Cigarettes Russes (Piroulines), Pesto crackers, Checkerboard biscuits, Cornmeal baps for Anne, Almond macaroon cake, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, How to heat milk without it catching on the bottom of the pan, Leavened bread, Pitta bread, Spaghetti Bolognese, ... All |
 | Rosemary: You can get more informations, or check-out other recipes which use it, for example: Beef braised in reduced red wine, Little vegetable omelettes, Preserved tomatoes, Feta in olive oil with herbs, Oxtail Parmentier, ... All |
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