For your Holiday meal, I suggest a modern sous vide cooking. One hour will be enough to make your meat tender and pink!
This filet mignon is accompanied by homemade vol-au-vent and a creamy morel sauce!
A vol-au-vent (pronounced [vɔlovɑ̃], French for “windblown”, to describe its lightness) is a small hollow case of puff pastry.
Prep Time: 30 minutes
Cooking Time: 60 minutes
Difficulty: easy
Yield: 4 servings
Heat a pan of water to 140°F (60°C).
Prepare the marinade by mixing all the ingredients.
Marinate the meat.
Place in a freezer bag, close by evacuating all the air.
Place in water at 140°F (60°C), securing the bag to the pan with tongs. Cook for 60 minutes.
Remove the meat from the bag and fry the tenderloin in a little oil or butter.
Cut into medallions and place on a plate, accompanied by the vol-au-vent (recipe below).
Prep Time: 10 minutes
Rest time: 30 minutes
Baking Time: 20 minutes at 390°F (200°C)
Difficulty: easy
Yield: 4 servings
Place morels in a bowl and cover with water. Set aside for 30 minutes.
Preheat oven to 390°F (200°C).
Unroll the puff pastry. Using a cookie cutter, cut out 4 circles in the dough. In 2 of these circles, cut out a smaller circle. You can use other shapes with cookie cutters, such as stars, which will be very appropriate for the holidays!
Moisten the edges of the large shape with water and place the smaller shape on top, pressing lightly with your fingers. Place each piece on a baking sheet lined with baking paper.
Brush with egg yolk.
Bake for 20 minutes, until golden brown.
Carefully cut out the inside of each vol-au-vent with a knife to leave room to pour the sauce.
Rinse the morels. Cook the cream and season it. Add morels and leave on medium heat until ready to serve.
Place the vol-au-vent on plates. Fill with morel sauce and place hat on top.
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