Filet Mignon in Puff Pastry Recipe
Filet Mignon in Puff Pastry Recipe photo by Taste of Home
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Filet Mignon in Puff Pastry Recipe

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I just love to have a nice, quiet, romantic Valentine's Day dinner at home with my wonderful husband. This is what I make us every year. It's gorgeous, very easy and is so much nicer than eating out.—Kelly Williams, Forked River, New Jersey
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 2 servings


  • 2 beef tenderloin steaks (6 ounces each)
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons butter, softened
  • 1 sheet frozen puff pastry, thawed
  • 1 garlic clove, minced
  • 2 slices Muenster cheese
  • 1 egg, lightly beaten
  • SAUCE:
  • 2 tablespoons prepared horseradish
  • 1/4 teaspoon Dijon mustard

Nutritional Facts

1 pastry-wrapped steak with 1 tablespoon sauce: 1135 calories, 70g fat (24g saturated fat), 230mg cholesterol, 673mg sodium, 72g carbohydrate (0 sugars, 9g fiber), 54g protein.


  1. Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled.
  2. Meanwhile, on a lightly floured surface, roll puff pastry into a 14-in. x 9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps.
  3. Rub steaks with garlic and top with cheese; place steaks cheese side down in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg.
  4. Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg.
  5. Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
  6. In a small bowl, combine sauce ingredients. Serve with steaks. Yield: 2 servings.
Originally published as Filet Mignon in Puff Pastry in The Taste of Home Cookbook 2011, p36

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