Filet mignon in puff pastry crust

Preparing the filet mignon

Remove the filet mignon from the refrigerator at least 30 minutes before cooking to allow it to reach room temperature. Season generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the filet mignon for 3 to 4 minutes per side until golden brown. Remove and let cool.

Preparation of mushroom duxelles

In the same pan, add the butter and sauté the shallot and garlic until translucent. Finely chop the mushrooms, then add them to the pan. Cook over medium heat until the water from the mushrooms evaporates and the mixture is almost dry. Add the crème fraîche, salt, and pepper, and mix well. Let the mixture cool slightly.

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