Filet Mignon en Croûte aux Champignons Recipe

When I prepare this dish, I notice how the mustard and mushrooms create an aromatic layer that bursts gently with every slice. You’ll enjoy the contrast between the crisp-edged puff pastry and the velvety, tender pork hidden inside—it’s like a little savory treasure waiting to be uncovered.

This recipe is an excellent choice if you want to impress loved ones or treat yourself to a hearty, comforting meal inspired by classic French cuisine. The best part? It’s approachable enough for confident beginners and busy cooks alike.

Ingredient Breakdown

• 1 filet mignon de porc (500-600 g): The star of the show—tender, juicy, and lean pork that’s perfect for a delicate presentation.
• 1 pâte feuilletée (puff pastry): Brings that flaky, buttery crunch that contrasts beautifully with the soft pork.
• 1 cuillère à soupe de moutarde (mustard): Adds subtle tang and helps anchor the mushroom duxelles to the pork.
• 250 g de champignons de Paris (button mushrooms): Offers earthy, mellow flavors after cooking down into a velvety duxelles.
• 1 échalote (shallot): Brings gentle sweetness and aromatic depth.
• 1 jaune d’œuf (egg yolk): Used for an irresistible golden glaze on the pastry crust.
• Sel (salt) & poivre (pepper): Essential for seasoning and enhancing natural flavors.
• Huile (oil): For searing the pork to lock in juices and build flavor.

Before You Start

Prep is everything with the Filet Mignon en Croûte aux Champignons Recipe. Set out all your ingredients for easy access (that’s mise en place!), preheat your oven to 200°C to reach a perfect baking temperature, and make sure your puff pastry is thawed but still cool. This helps keep the pastry from becoming soggy or shrinking during baking.

How to Make Filet Mignon en Croûte aux Champignons Recipe

1. Préheat the oven to 200°C. Ensuring the oven is hot from the start helps the puff pastry rise into crisp, golden layers.
2. Sear the filet mignon. Warm a skillet over medium-high heat with a splash of oil. Sear the pork evenly on all sides until lightly browned. This step locks in juicy flavor and adds a lightly caramelized crust. Don’t forget to season well with salt and pepper. Then, set aside to cool completely—if you wrap it while warm, the pastry can get soggy.
3. Prepare the duxelles de champignons. Finely chop your mushrooms and shallot. Sauté gently over medium heat, stirring occasionally until all the mushroom’s moisture evaporates, leaving behind a soft, flavorful paste. This concentrated mushroom mix is crucial—it adds umami depth and keeps your meat moist inside the pastry shell. Season with salt and pepper at the end.
4. Layer the flavors. Roll your puff pastry out on a clean surface. Brush the cooled pork with a thin coating of mustard—this little zing balances richness perfectly. Then spread the mushroom duxelles generously over the mustard layer. You’re creating layers of flavor and texture that will shine through once baked.
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Cook Like a Pro

Keep the pork fully cooled to prevent sogginess. When wrapping, pinch the puff pastry seams firmly to lock in juices but be gentle—overworking the dough can toughen it. Also, brushing the surface with egg yolk not only gives a gorgeous shine but helps seal edges for crisp, crackling crust. Timing matters: bake at 200°C for about 30 minutes to achieve that perfect golden hue without overcooking the pork inside.

5. Wrap it up. Carefully roll the pork and mushroom mixture inside the puff pastry. Pinch and seal the edges well, then gently turn the wrapped filet so the seam is underneath—this prevents it from opening up while baking. Brush the entire surface with the egg yolk to create that irresistible glossy finish.
6. Bake for 30 minutes at 200°C. As it bakes, you’ll notice the airiness of the puff pastry rising and turning golden brown, while the pork cooks to a tender, juicy middle. The mushroom duxelles will continue enriching every bite with fragrant steam.
7. Rest before slicing. Once out of the oven, let your Filet Mignon en Croûte aux Champignons rest for about 5 minutes. This pause allows juices to redistribute, yielding juicy slices and preventing the pastry from becoming soggy too quickly.

Flavor Variations for Filet Mignon en Croûte aux Champignons Recipe

• Add fresh herbs: Mix finely chopped thyme or tarragon into the mushroom duxelles for an aromatic twist.
• Swap pork with beef filet: For a classic beef Wellington-style flare, using filet mignon beef is a decadent alternative.
• Incorporate garlic: A subtle minced garlic in the mushroom mixture deepens the umami notes beautifully.
• Top with caramelized onions: Spread a thin layer inside the pastry for sweet-savory complexity.
• Season with truffle oil: Drizzle a tiny bit into the duxelles to elevate the earthy flavors luxuriously.
• Use puff pastry alternatives: Try phyllo dough for a crispier, lighter crust if you want a different texture.

Storage, Freezer & Reheat Tips

• Store leftovers wrapped tightly in the fridge for up to 2 days; the crust might soften but the flavors improve.
• Freeze unbaked assembled portions by wrapping tightly in plastic wrap and then foil; bake straight from frozen adding an extra 10 minutes.
• Reheat baked portions in a toaster oven or conventional oven at 160°C to restore crispiness—avoid microwaves to keep pastry flaky.
• Slice before freezing for easy grab-and-go servings.
• Reheating gently with a cover prevents drying out the pork.

Filet Mignon en Croûte aux Champignons Recipe FAQs

• Can I prepare the mushroom duxelles in advance? Absolutely, you can make it a day ahead and refrigerate; it even tastes better as the flavors deepen.
• What if I don’t have puff pastry? Puff pastry is ideal, but you can use pre-made pie crust or phyllo sheets with slightly different textures.
• How do I know when the pork is cooked through? Use a meat thermometer for perfect results—the internal temperature should reach 63°C (145°F) before resting.
• Can I use other mushrooms? Yes! Cremini or shiitake add robust flavor; just be sure to finely chop and cook out moisture thoroughly.
• Is it necessary to rest the meat after baking? Resting helps the juices redistribute, so the pork stays juicy and slicing cleaner—don’t skip this step.

Filet Mignon en Croûte aux Champignons Recipe

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Filet mignon en croûte is a classic French dish featuring a tender pork filet coated with savory mushroom duxelles, wrapped in flaky puff pastry, and baked to golden perfection. This recipe combines rich flavors and elegant presentation, perfect for a special meal or gourmet dinner.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: French

Ingredients

Base

• 1 filet mignon de porc (500-600 g)
• 1 pâte feuilletée (puff pastry sheet)
• 1 cuillère à soupe de moutarde (1 tablespoon mustard)
• 250 g de champignons de Paris (250 g button mushrooms)
• 1 échalote (1 shallot)
• 1 jaune d’œuf (1 egg yolk)
• Sel (salt) to taste
• Poivre (pepper) to taste
• Huile (oil) for searing

Instructions

1. Préchauffer le four: Préchauffez le four à 200°C (392°F) pour qu’il soit prêt à accueillir le filet mignon en croûte.
2. Saisir le filet mignon: Dans une poêle, faites chauffer un filet d’huile puis faites dorer le filet mignon de porc de tous les côtés. Assaisonnez avec du sel et du poivre. Une fois bien coloré, laissez refroidir pour faciliter le montage.
3. Préparer la duxelles de champignons: Émincez très finement les champignons de Paris et l’échalote. Faites-les revenir à feu moyen dans une poêle jusqu’à ce que toute l’eau de végétation soit évaporée. Salez et poivrez à la fin de la cuisson. Cette préparation concentrera la saveur des champignons.
4. Monter le filet mignon: Déroulez la pâte feuilletée sur une surface propre. Badigeonnez le filet mignon refroidi avec la moutarde. Étalez ensuite la duxelles de champignons uniformément sur le filet.
5. Fermer la croûte: Enroulez soigneusement le filet mignon et la farce dans la pâte feuilletée, en soudant bien les bords pour éviter toute fuite. Retournez le rouleau de manière à ce que la soudure soit en dessous. Badigeonnez la surface avec le jaune d’œuf pour obtenir une belle dorure à la cuisson.
6. Cuisson au four: Déposez le filet mignon en croûte sur une plaque recouverte de papier sulfurisé ou légèrement huilée. Enfournez pendant 30 minutes à 200°C (392°F) jusqu’à ce que la pâte soit bien dorée et croustillante.
7. Repos et découpe: Sortez le filet mignon en croûte du four et laissez-le reposer 5 minutes avant de le trancher. Cela permet aux jus de se répartir et évite qu’ils ne s’échappent lors de la découpe. Servez chaud.

Notes

• Vous pouvez ajouter des herbes fraîches comme du thym ou du romarin à la duxelles pour plus de parfum.
• Veillez à bien soudé les bords de la pâte pour éviter qu’elle ne s’ouvre pendant la cuisson.
• Pour une cuisson encore plus précise, utilisez un thermomètre à viande ; la température interne idéale pour le filet mignon est d’environ 63°C (145°F) pour une cuisson rosée.
• Le temps de repos est crucial pour une découpe propre et pour que la viande reste juteuse.