Filet mignon of « Porc d’Ici » in Pastry Crust

Preparation

Sear the “Porc d’Ici” filet mignon on all sides in a hot pan with a bit of HOLL rapeseed oil. Season with salt and pepper, then let cool on a wire rack.

Preheat the oven to 200°C.

Roll out the puff pastry. Place the bacon slices in the center, side by side, then spread 2 tsp of coarse-grain Fribourg mustard over the bacon.

Pat the filet mignon dry with paper towel to remove any moisture and place it on top of the mustard.

Spread the remaining mustard and chopped parsley over the meat, then wrap the bacon around the filet.

Fold the pastry over to seal all sides and underneath.

Brush the pastry with egg yolk (you may decorate with knife patterns or pastry cutouts if desired).

Bake for approximately 35 min.

Tips !

• Let the filet mignon rest for 10 minutes after removing from the oven before serving.
• Serve with a coarse-grain Fribourg mustard or honey mustard sauce for best results.

Homemade Puff Pastry
For 4 people
Preparation : approx. 30 min

Ingredients:

• 250 g flour
• ¾ tsp salt
• 100 g cold butter (first step)
• 1.25 dl cold water
• 100 g cold butter (second step, in slices)

Preparation

Mix flour and salt in a large bowl. Cut in 100 g butter and work into a crumbly texture (or mix with stand mixer for ~5 min on low).

Add water and mix into a moist dough (do not knead).

On a well-floured surface, roll into a 25 cm square. Place the 8 slices of remaining butter in the center in a square.

Fold dough corners over the butter to meet in the middle.

Lightly flatten with rolling pin in both directions.

1st fold: Roll into 35 × 50 cm rectangle. Brush off excess flour. Fold both short sides into the center, then fold again in half. Wrap in plastic and chill 1 hour.

2nd and 3rd folds: Repeat the previous folding process twice, resting in fridge for 1 hour after each.

4th fold: Roll into 30 × 70 cm rectangle, fold again, wrap and chill for 1 hour.

Tips !

• You can freeze portions of the puff pastry well wrapped.