Congrats to Amelie Langlois for her wonderful recipe this week of Crusted Filet Mignon With Balsamic Maple Syrup Reduction
-1 package of Pillsbury Pie Crust (at room temperature)
-4 filet mignon (3-4 oz each)
-4 slices of bacon, cut in small pieces
–1/2 of an 8 oz package of slices white mushrooms, chopped in small pieces
-1 tbsp of butter
–4 tbsp of any pate you like (cognac, port, peppercorn), 1/2 cup of maple syrup, 1/2 cup of balsamic vinegar, egg wash for basting
-4 red round tomatoes and greens for plating
Preheat oven at 450 degrees.
1-Chope the mushrooms and bacon. Melt the butter in a medium frying pan. Add the mushrooms and bacon mixture and cook over high heat for 5-6 minutes until crispy.
2-Unroll both Pillsbury crusts as the mushroom-bacon mixture is cooking. Gently roll and cut each crust in 4 10x10cm squares.
3-Place one filet in the centre of 4 of the squares. Top each one with 2 tbsp of the mushroom-bacon mixture, and add 1 tbsp of the pate.
4-Moisten the edges of each parcel with bit of water and cover with a square of dough. Seal well and brush the top with egg wash.
5-On a greased baking sheet, bake for 16-18 minutes until the crust is golden.
6-While this is baking, combine balsamic vinegar and maple syrup in a small sauce pan. Bring to a boil and let reduce for about 7 minutes. Keep warm.
To serve, spoon balsamic-maple syrup reduction over each crusted filet mignon parcel. Add rice, vegetables or greens to the plate if desired. You can decorate with rose tomatoes if you want to.
Congrats to Amelie for this great recipe and winning $100 for Ferme Reveuse and $100 for The Unrefined Olive and in for the Grand Prize of the dining room table set from La-Z-Boy Home Furnishings And Decor.
Photo Credit: Amelie Langlois