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Saturday, January 15, 2011

Carpetbagger Boeuf en Croete~

I combined the 2 receipes ~
First stuffed the fillet with mussels and danish feta. Secured with toothpicks. Then seared on all sides.
Removed from the skillet and drained on kitchen paper ~ removed toothpicks then covered with puff pastry.
Baked in a very hot oven for 30min. Removed and allowed to rest.
served with "honey glazed" butternut and pumpkin seeds.
Delicious..♥








2 comments:

  1. I have never thought of stuffing filets w/ mussels..What a good idea..Surf and Turf:) With all your beach photos..no wonder you were inspired and thank you for sharing~

    x

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  2. My hat just found this post and it looks seriously delectable....my mouth is watering!

    Veronica

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