This is the whole Beef Filet Mignon, cooked, sprinkled with spices, wrapped in crust and baked again. I like this for dinner, you can cook about 2 hours ahead, wrap and it will be still warm. You can buy frozen puff pastry or make your own crust as follows.
For the Crust: 4 cups all-purpose flour plus more for dusting; 2 sticks cold unsalted butter; 1 tsp. baking soda; 1 tsp. salt; ¼ cup plain yogurt; about 3-4 tbsp. ice water as needed. For the Tenderloin: Buy at least 4-5 days ahead: one, about 6 pounds whole beef loin peeled tenderloin, sliver skin removed and tied (ask your butcher in the supermarket); sprinkle of onion powder, cayenne or fresh-ground black pepper, coarse salt; 2 tbsp. olive oil; 1 C pineapple topping; 2 egg yolks beaten with 1 tbsp water for egg wash; 2 tbsp. butter.
- Buy tenderloin a few days before cooking and leave in the refrigerator for maturing. The night before cooking, unpack the beef, wash under running cold water, pat-dry, and sprinkle with cayenne or black pepper, onion powder, coarse salt and then rub oil all over. Cover with plastic wrap or place in a large zip-lock bag, and place on a baking sheet, refrigerate and marinate overnight.
- Take the tenderloin out one hour before cooking. Preheat the oven at 500 degrees. Line a large baking sheet with aluminum foil and grease it lightly. Pat-dry the tenderloin, place on the baking sheet pointing the wider end toward the back wall. Roast the tenderloin for 5 minutes per pound (6 pounds will take 30 minutes) for medium-rare, turning around every 10 minutes to brown all sides. Take out the tenderloin and let it cool for 10 minutes.
- While tenderloin is cooking, prepare the crust: In a large bowl mix the flour, baking soda and salt. Now grate the butter in the same bowl over the flour mixture. Then mix the butter and the four well with hand. Add the yogurt and half of the ice water and combine together to make a dough ball. Add more ice water by the tablespoon if needed.
- Roll out the dough between two large sheets of plastic wrap, about 2-inches larger at the length, in a rectangle shape (about 18 x 10 inches). Trim off the ends of tenderloin to make them even. Take off the cord, pat-dry the meat all around, place on the rolled-out dough, brush with the pineapple topping, sprinkle a little black pepper and onion powder (do not use any salt); stretch the dough over the meat lengthwise and overlap the dough edges a little to enclose the meat. Then fold the ends over the meat. Put the seam down, and brush with the egg wash/melted butter all over. Roast in a 425 degree oven, turning over once, until golden-brown crust, about 25-30 minutes, then reduce the temperature to 250 degrees and roast for 10 minutes. The internal temperature should be around 130-135 degrees for medium-rare. Take out of the oven, brush with butter all over. Set aside for 20 minutes, tented with foil before slicing. Serve with potatoes, spinach, cranberry jelly and wine gravy.