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.