Filet mignon in a mushroom and Roquefort crust

Filet mignon in crust is a very practical recipe that is good to have in your binders. I guarantee that this dish will always be a hit with your guests. Some will certainly take you for a great chef when you offer them a nice slice of filet mignon. And I’m not even exaggerating! This anecdote is taken from a very recent experience.

Filet mignon is also very easy to make. I accompany it with button mushrooms finely cut and sautéed in the pan, Roquefort which will melt during cooking and flavor the mushrooms and the meat and thin slices of country ham. Everything is rolled in a puff pastry and the cooking ends quietly in the oven.

Filet mignon in a mushroom and Roquefort crust:

300 g button mushrooms
1 shallot
1 pork tenderloin (or veal)
3 thin slices of country ham
75 g of blue cheese
1 puff pastry
salt pepper

Clean the mushrooms then cut them into small cubes. I use this accessory.

Fry the finely chopped shallot in a drizzle of olive oil then add the mushrooms, salt and cook over high heat for 5 to 10 minutes. There shouldn’t be any water left from the mushrooms.
Reserve in a bowl and let cool.

Put a knob of butter and a drizzle of oil in the pan and brown the filet mignon for 1 to 2 minutes on each side.
Let cool on a wire rack.

Preheat the oven to 210°C.

Roll out the dough.
Cover it with slices of ham then seasoned mushrooms and Roquefort cheese.
Place the seasoned filet mignon and cover with the remaining mushrooms and cheese.
Fold the dough over and turn the whole thing over.

Make 2 chimneys and brush with milk or an egg yolk.

Bake for 15 minutes then lower the temperature to 190°C and continue cooking for 20 to 25 minutes.

Serve hot with, for example, a lamb’s lettuce.

To finish: the Roquefort flavors the dish wonderfully. You can use whatever cheese you like.
You can also choose a smoked ham like speck.


Count a filet mignon for 4 people.

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