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.
71 K 4.7/5 (23 reviews)
Grade this recipe:
Keywords:
Last modified on: August 26th 2021
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 15 min.
Cooking: 35 min.
All in all: 50 min.
When should you start or finish this recipe?
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.
Fillet of beef in a rosemary crust : Stage 1

Prepare the crust dough

Roughly chop 30 g rosemary.

Stage 2 - 4 min.
Fillet of beef in a rosemary crust : Stage 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 : Stage 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 : Stage 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 : 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.
Fillet of beef in a rosemary crust : Stage 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 : Stage 7
Place the beef fillet in the centre of the dough...

Stage 8 - 1 min.
Fillet of beef in a rosemary crust : Stage 8
...And fold in the sides to seal.

Stage 9 - 1 min.
Fillet of beef in a rosemary crust : Stage 9
Turn over and sit in an oven-proof dish.

Stage 10
Fillet of beef in a rosemary crust : 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.
Fillet of beef in a rosemary crust : Stage 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 : 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.).
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 recipe110 RDI=40 %190 RDI=20 %130 RDI=20 %2,360 RDI=120 %9,890 RDI: 120 %
Per 100 g10 RDI=4 %20 RDI=2 %10 RDI=2 %250 RDI=10 %1,050 RDI: 10 %
Per person30 RDI=10 %50 RDI=4 %30 RDI=5 %590 RDI=30 %2,470 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten
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)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020333 K5 2 hours 25 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011298 K4.7 55 min.
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
July 27th 2013512 K5 50 min.
Chocolate madeleines
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.
March 10th 2019315 K3.8 1 hour 15 min.
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...
November 12th 2017949 K 54 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-28)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • Delicious!
    Posted by Joe june 7th 2016 at 08:22 n° 1

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 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.

Back to top of page