Ingredients
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4 pieces Filet Mignon
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1 package Puffed Pastry
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8 oz / 225 g Mascarpone Cheese
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6 Fresh Sage Leaves
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1/4 cup Sundried Tomatoes
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Blueberry Sauce
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1 pint Blueberries
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1/2 cup Dry Red Wine
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1/4 Red Onion
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2 Fresh Sage Leaves
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1 Tbsp Balsamic Vinegar
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1 Tbsp Cream
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Salt
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Cracked Black Pepper
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1 tsp Sugar
Directions
Steps
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1
Done
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Make the Herbed MascarponeChop the sage leaves and sundried tomatoes. Mix with the marscapone and season with salt and pepper. |
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2
Done
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Make the Filet Mignon Puffed Pastry PocketsSeason the beef tenderloin or filet mignon with salt and pepper. Spread out the puffed pastry and cut into 4 strips. Smear the herbed mascarpone on the puffed pastry. Wrap the filet mignon. Bake for 12-15 minutes. |
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3
Done
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Make the Savory Blueberry SauceIn a saucepan, combine all the ingredients except the cream (chop the sage and finely dice the red onion first). Let the blueberry sauce reduce. After approx. 15 min. mash the blueberries with a potato masher. When ready to serve, add the cream and stir. |
