2 Filet Mignons -- about 6 ounces each
Salt and Pepper
2 tablespoons Butter
2 tablespoons Oil
6 ounces Spinach
1 small Onion, chopped
1 small Leek, chopped
1 Garlic clove, minced
Salt and Pepper, to taste
1/2 sheet Puff Pastry Dough
1 Egg, beaten
Preparation:
Preheat oven to 400o
Sprinkle filets with salt and pepper.
Melt the butter with the oil in a large saucepan.
Sauté the filets for about 2 minutes on each side.
Stuffing:
Sauté onion and garlic for 2 - 3 minutes over med. high heat.
Add spinach and sauté just until wilted.Season with salt &
pepper to taste
Roll out your puff pastry thinly, and slice to make 2 squares (Make
sure each square will completely cover each filet)
Place about 2 tablespoons of "stuffing" in the center of
the dough and put a filet on top.
Bring the sides of the pastry up all around the filet and seal.
Flip the filet over so that you have an enclosed bundle with the seams
on the bottom (the stuffing will now be on the top!) and place them
on a greased baking sheet.
(You can now refrigerate the filets for up to 6 hours . Be sure to
bring them to room temperature before baking)
Brush with the beaten egg.
Bake the filets for 18 - 25 minutes (18 minutes will be rare 25 minutes
will be well done)
