Medium

Pepper

Salt

Sunflower oil

tablespoons

Flour

Fillet of beef

Rosemary

Fillet of beef in a rosemary crust

<h5>2 min</h5><p>Roughly chop 30 g rosemary.</p>

<h5>4 min</h5><p>Prepare a rosemary dough by mixing 250 g flour, 125 g water and 1 teaspoon salt in a mixer.</p><p>Knead until the dough is smooth (3 or 4 minutes), and at the end of kneading, add the chopped rosemary.</p>

<h5>2 min</h5><p>Gather the dough into a ball, film it and put it in the fridge to wait.</p>

<h5>5 min</h5><p>Salt and pepper the beef tenderloin on each side.</p><p>In a skillet over very high heat, pour 2 tablespoons of oil.</p><p>When hot, place the tenderloin on top, and brown it well on all sides.</p><p>Beware, this is not cooking, just browning the meat on all sides.Chefs say "Mark the meat as it cooks."</p><p>Remove the meat from the pan, and let it rest while you spread the batter.</p>

<h5>4 min</h5><p>Preheat the oven to 230°C (450°F).</p><p>Roll out the dough fairly thinly (3 or 4 mm).</p>

<h5>2 min</h5><p>Place the beef tenderloin in the middle of the rolled out dough and enclose it by folding the edges.</p>

<h5>1 min</h5><p>Turn out and place in an oven dish.</p><p><br></p><p>For a matter of aesthetics, especially if you are serving "en croute" to your guests, brush the crust with a bit of oil, to facilitate the coloring when cooking, the result is prettier. You can even brown the crust outright.</p>.

<h5>30 min</h5><p>Bake for about 30 minutes (medium) or 20 minutes (rare).</p><p>To perfectly control the cooking time, the best way is to use an electronic thermometer stuck into the meat through the crust: 60°C (140°F) is medium, 50°C (122°F) is rare.</p><p>Crack and discard the crust, then cut a fairly thick slice per guest.</p>

<p>Serve as a side dish (very classically) with home fries and a Bearnaise sauce for example.</p>

Medium

50 min

Meat

Main course

Red meat

Servings

4

Nutrition

/ per serving

Directions

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