Fillet of beef in a rosemary crust

Step by step recipe:

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

    Prepare the crust dough

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

Source:

Home made.

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