A celebratory meal. This meal is not only delicious but makes a great centrepiece as well.
Heat oven to 200 degrees celcius.
Brush filet mignon with olive oil.
Coat fillet mignon with salt, black pepper, ground coriander, ground cumin, thyme and rosemary on all sides.
Heat up pan over medium heat. Add 1 Tbsp of olive oil to sear each tenderloin.
Place filet mignon in the pan. Leave it to sear on all sides for about 4 mins. Remove. Set aside.
With the same pan under low heat, add 1 Tbsp Olive Oil and 2 Tbsp of butter.
Add minced garlic and chopped onions.
Add chopped mushrooms, mix well and cook till juices reduce.
Add Worcestershire sauce. Season well with pinch of salt and black pepper, mix well.
Sprinkle chopped coriander leaves. Mix well.
Remove from heat. Leave to cool and add breadcrumbs, mix well.
On a floured surface, roll out puff pastry to an 18 x 30 cm strip.
Place on a lined baking tray.
Brush pastry with Dijon mustard.
Add cooked mushroom duxelle mixture, spreading it.
Add cooked filet mignon in the middle of pastry.
Brush the edges with egg wash.
Cover with another piece of puff pastry and secure edges with a fork.
Trim the sides and press with a fork to form marks.
Cut strips of puff pastry and drape over to form lattice pattern. Trim off excess pastry. Secure edges.
Glaze with more egg wash.
Chill in refrigerator for at least 10 minutes.
Remove beef from fridge and bake for about 25 mins.
Remove from oven. Leave to cool before slicing it into thick slices.