1 Preheat the oven to 350°F(180°C).
2 Generously coat the meat with mustard, setting aside 1 tablespoon.
3 Wrap the pork in the pastry. Seal the edges with damp fingers and with a fork. Trim the pastry to the size of the meat.
4 Beat an egg with salt and pepper. Brush all over the pasty.
5 Bake about 15-20 minutes, until pastry is well browned. Then reduce the heat to 230°F (110°C) and cook again for 20 minutes.
6 In a small pan, over medium heat, warm the cream and remaining mustard. Let reduce without boiling about 4 minutes. Serve 2 thin slices of filet mignon and its crust along per plate. Serve with rice or pasta, napped with the sauce.
My advice: To serve more people, use 2 filets cooked side by side, slightly ajar. Leftovers are delicious cold !
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