Tenderloin Roast In Pastry – a delicious recipe with tenderloin, salt, ground black pepper, vegetable oil, shortcrust pastry, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Season the filet mignon with salt and black ground pepper.
2
In a high-sided frying pan, heat a dash of vegetable oil and brown the filet mignon on all sides. Once browned, reduce heat and cook for 20 minutes, turning it regularly. The roast is ready if the internal temperature reaches 140 degrees Fahrenheit. Remove from the pan and put it on a plate to cool.
3
Meanwhile, set the oven to preheat to 425 degrees Fahrenheit.
4
Unroll the pastry and place over the filet mignon. Cover the dough and cut the surplus: there shouldn't be several layers of dough. Pinch the dough between your fingers at the junction to close.
5
Place the tenderloin on a baking sheet previously covered with parchment paper.
6
Brush the dough with the diluted egg yolk.
7
Bake for 20 minutes.
274
kcal
Calories
16
g
Fat
31
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound tenderloin roast pork, salt, ground black pepper, vegetable oil, and more.
Yes, Tenderloin Roast In Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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