Filet mignon in confit tomato and mozzarella crust

This year, barbecues are desperately awaited. It is very difficult to plan a nice barbecue evening when the sky is likely to fall on your head at any time.
So, I bring out the winter recipes, but with the little summer touch in addition.

Filet mignon in a crust is flavored with homemade candied tomatoes, mozzarella, fresh marjoram and speck.
It’s delicious and really easy to prepare.

Filet mignon in confit tomato and mozzarella crust:

1 pork tenderloin
1 tomato puff pastry
4 thin slices of speck
4 candied tomatoes (recipe here)
1 ball of buffala mozzarella
salt pepper
1 egg yolk

Fry the filet mignon in a small drizzle of oil.
Let it brown for 2/3 minutes on each side.
To book.

Preheat the oven to 210°C.

Unroll the puff pastry.
Place the speck slices on top, then 3/4 of the mozzarella pieces, sun-dried tomatoes and a little marjoram.
Place the cooled filet mignon on top.
Cover with the remaining mozzarella and candied tomatoes and a little more marjoram.

Fold the slices of speck over the filling then enclose everything with the puff pastry.
Place the filet mignon, seam side down, on a baking sheet.
Brush it with egg yolk.
Cut a few slits in the top to let the steam escape.

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

Serve hot.

To finish: I advise you to make a lot more candied tomatoes than necessary for this recipe. They will go well with salads, quiches, cakes…
Usually, I only manage to keep them for 2/3 days.
I followed this recipe cooking them just a little less (for about 2 hours). So they are a bit softer.

The filet mignon in a crust in a more wintery version is here.

Cut the tenderloin with a large, sharp knife.

The pork tenderloin can be replaced by a veal tenderloin.

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