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Filet Mignon Pudding

Author
Cookinero 1 Nov 2022
18790
Filet Mignon Pudding

How to cook Filet Mignon Pudding

Step 1

Filet Mignon Pudding

The sirloin part (it is the most tender, and it can be quickly cooked) is cleaned from films and excess fat. Cut into pieces, flatten slightly with your fingers.

Step 2

Filet Mignon Pudding

Pepper with freshly ground pepper, grease the pan with oil and fry on 2 sides until half cooked.

Step 3

Filet Mignon Pudding

Beat eggs, add milk, beat lightly, add flour, mix until smooth.

Step 4

Filet Mignon Pudding

For the marinade, push the garlic through a press, add soy sauce, if desired, you can add more chopped ginger. Melt butter. Lubricate the baking molds completely with butter and pour about 1 tsp into the bottom. melted butter. Send the form to the oven preheated to 230 ° C so that it warms up and the oil boils. Put a piece of meat in each form, pour marinade to taste, if desired, you can add a piece of cream cheese.

Step 5

Filet Mignon Pudding

Pour the egg mixture into a baking dish (no more than 1/2 the height of the form), bake in an oven preheated to 230 C until golden brown from 10 to 15 minutes (depending on the characteristics of your oven). Do NOT open the oven door, otherwise the puddings will fall off! You can bake puddings without stuffing, fry the meat, pour over the marinade, cover with foil until ripe while baking puddings, serve separately!) When baking pudding with stuffing, for my taste, it turns out very juicy! Serve immediately and eat piping hot!

Filet Mignon Pudding - FAQ About Ingredients, Baking Time and Storage

While filet mignon is ideal for its tenderness, you can substitute with sirloin, ribeye, or even a well-trimmed beef tenderloin. Adjust cooking time accordingly to ensure it's not overcooked.
Tamari (for gluten-free), Worcestershire sauce (use sparingly as it's saltier), or coconut aminos are suitable substitutes for soy sauce. You may need to adjust the salt level in the marinade.
Leftover pudding is best stored in an airtight container in the refrigerator and consumed within 1-2 days. The texture may change slightly upon reheating.
To make a vegetarian version, substitute the filet mignon with firm tofu or large portobello mushroom caps that are seasoned and pan-fried. Consider adding some vegetable broth to the marinade for extra flavor.
The best way to reheat the pudding is in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it, but the texture might become a bit softer.
The most common reason for puddings collapsing is opening the oven door during baking or not having the oven hot enough. Ensure your oven is fully preheated to 230°C (450°F) and resist the urge to peek! Also, avoid overmixing the egg mixture.
Freezing is not recommended as the texture of the pudding and meat can change significantly after thawing. It's best enjoyed fresh.
Substitute with almond flour or coconut flour. You may want to add a little bit of xantham gum to the batter to give it additional structure and that the pudding keeps its form.

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