Ham and Goat Cheese Filet Mignon

  • 4 each Filet Mignon
  • 2 tbs. Ahuacatlan Natural
  • ½ Onion, chopped
  • ½ cup Tomato Puree
  • ¼ cup Sour Cream
  • 12 slices Serrano Ham
  • 5 lb. Goat Cheese
  • 1 lb. Puff Pastry
  • 1 Egg, beaten
  • Salt and Pepper to taste

Preheat the oven to 375°F.

In a a sauté pan, heat up the Ahuacatlan oil, add onion and sautee until translucent. Then add the tomato pure, and simmer for 4 minutes. Add sour cream and season with salt and pepper.

To assemble the filets, wrap the Serrano ham around each filet.

Spread the puff pastry and add a spoonful of the sauce, then the filet, and lastly add a few chunks of the goat cheese. Wrap the puff pastry close.

Arrange the puff pastry on a sheet tray, and varnish with egg wash.

Bake at 375°F for 40 minutes or until the puff pastry is golden brown.

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