Filet Mignon en Papillote: Easy & Elegant Recipe

🎉 Introduction

When you want a dish that feels elegant but is surprisingly simple to prepare, Filet Mignon en Papillote is the answer. “En papillote” means “in parchment,” a classic French technique where ingredients are sealed in paper packets and baked, locking in moisture and flavor.

This version features tender filet mignon nestled with asparagus, mushrooms, cherry tomatoes, garlic, and shallots. Fresh herbs, butter, and a drizzle of olive oil add richness, while the parchment seals in natural juices, creating a flavorful steam that cooks everything to perfection. It’s elegant enough for dinner parties yet simple enough for weeknight meals.

🧰 Equipment Needed

• 4 parchment paper squares (about 12 x 12 inches)
• Baking sheet
• Sharp knife & cutting board
• Mixing bowl
• Kitchen twine or foil (optional, to secure packets)

🛒 Ingredients

• 4 filet mignon steaks
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• 100 g (about 1 cup) asparagus, cut into 2–3 cm pieces
• 100 g (about 1 cup) mushrooms, thinly sliced
• 100 g (about 1 cup) cherry tomatoes, halved
• 2 tbsp unsalted butter, cut into small cubes
• 2 tbsp extra virgin olive oil
• 4 tbsp dry white wine (or substitute chicken stock)
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Fresh parsley, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

👩‍🍳 Directions

Step 1: Prep the vegetables

Slice mushrooms, halve tomatoes, chop asparagus, mince garlic, and finely dice shallot.

Step 2: Prepare the parchment packets

1. Place one filet mignon in the center of each parchment square.
2. Season with salt and pepper.
3. Top with garlic, shallot, asparagus, mushrooms, and cherry tomatoes.

Step 3: Add flavor

1. Drizzle each steak with olive oil and 1 tbsp of white wine (or stock).
2. Add a cube of butter on top.
3. Place a sprig of rosemary and thyme over each filet.

Step 4: Seal the packets

Fold parchment over the steak and vegetables, crimping edges to create a sealed pouch. Place on a baking sheet.

Step 5: Bake

Bake at 400°F (200°C) for 18–22 minutes, depending on preferred doneness (medium-rare at 135°F / 57°C).

Step 6: Serve

Carefully open packets (hot steam will escape). Garnish with fresh parsley and serve directly in the parchment for a rustic presentation.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: ~35 minutes

🧊 Storage & Reheating

• Refrigerator: Store cooked filet mignon and vegetables in an airtight container up to 3 days.
• Freezer: Not recommended (texture of beef and veggies changes).
• Reheating: Warm gently in a skillet with a splash of stock or in the oven at 300°F (150°C) until heated through.

🥄 Variations

• Mediterranean Style: Add olives, zucchini, and feta instead of mushrooms.
• Creamy Version: Add a spoonful of cream or crème fraîche before sealing packets.
• Spicy Kick: Sprinkle with red chili flakes before baking.
• Surf & Turf: Add shrimp or scallops alongside the filet.
• Vegetarian Option: Replace steak with portobello mushrooms or eggplant slices.
• Wine-Free: Use chicken or vegetable broth in place of white wine.

❓ 10 FAQs

What does “en papillote” mean?
It means cooking in a sealed parchment packet, which traps steam for tender results.

Can I use foil instead of parchment?
Yes, foil works fine and seals easily.

Do I need to sear the filet first?
Not necessary—the steam keeps it tender, but searing adds extra flavor if desired.

What wine works best?
A dry white like Sauvignon Blanc or Pinot Grigio.

Can I use beef tenderloin medallions instead?
Yes, any thick-cut tender steak works.

How do I know the doneness?
Use a meat thermometer: 135°F for medium-rare, 145°F for medium.

Can I make this ahead?
Yes, assemble packets in the morning and refrigerate. Bake when ready.

Do kids enjoy this recipe?
Yes—remove wine (use stock) and keep seasonings mild.

What sides pair well?
Mashed potatoes, rice pilaf, or crusty bread.

Is this recipe healthy?
Yes—steaming locks in nutrients, and veggies balance the richness.

🏁 Conclusion

This Filet Mignon en Papillote is proof that gourmet cooking doesn’t have to be complicated. Tender beef, aromatic herbs, and perfectly cooked vegetables come together in a parchment packet that’s as elegant as it is easy.

Whether for a romantic dinner, a holiday meal, or a special family gathering, this dish will impress without the stress. Just bake, serve, and savor!

Adam

Filet Mignon en Papillote: Easy & Elegant Recipe

When you want a dish that feels elegant but is surprisingly simple to prepare, Filet Mignon en Papillote is the answer. “En papillote” means “in parchment,” a classic French technique where ingredients are sealed in paper packets and baked, locking in moisture and flavor. This version features tender filet mignon nestled with asparagus, mushrooms, cherry tomatoes, garlic, and shallots. Fresh herbs, butter, and a drizzle of olive oil add richness, while the parchment seals in natural juices, creating a flavorful steam that cooks everything to perfection. It’s elegant enough for dinner parties yet simple enough for weeknight meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 4 filet mignon steaks
• 2 garlic cloves minced
• 1 shallot finely chopped
• 100 g about 1 cup asparagus, cut into 2–3 cm pieces
• 100 g about 1 cup mushrooms, thinly sliced
• 100 g about 1 cup cherry tomatoes, halved
• 2 tbsp unsalted butter cut into small cubes
• 2 tbsp extra virgin olive oil
• 4 tbsp dry white wine or substitute chicken stock
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Fresh parsley chopped (for garnish)
• Salt and freshly ground black pepper to taste

Equipment

• 4 parchment paper squares (about 12 x 12 inches)
• Baking sheet
• Sharp knife & cutting board
• Mixing bowl
• Kitchen twine or foil (optional, to secure packets)

Method

 

Step 1: Prep the vegetables

1. Slice mushrooms, halve tomatoes, chop asparagus, mince garlic, and finely dice shallot.

Step 2: Prepare the parchment packets

1. Place one filet mignon in the center of each parchment square.
2. Season with salt and pepper.
3. Top with garlic, shallot, asparagus, mushrooms, and cherry tomatoes.

Step 3: Add flavor

1. Drizzle each steak with olive oil and 1 tbsp of white wine (or stock).
2. Add a cube of butter on top.
3. Place a sprig of rosemary and thyme over each filet.

Step 4: Seal the packets

1. Fold parchment over the steak and vegetables, crimping edges to create a sealed pouch. Place on a baking sheet.

Step 5: Bake

1. Bake at 400°F (200°C) for 18–22 minutes, depending on preferred doneness (medium-rare at 135°F / 57°C).

Step 6: Serve

1. Carefully open packets (hot steam will escape). Garnish with fresh parsley and serve directly in the parchment for a rustic presentation.

Notes

🧊 Storage & Reheating

Refrigerator: Store cooked filet mignon and vegetables in an airtight container up to 3 days.

Freezer: Not recommended (texture of beef and veggies changes).

Reheating: Warm gently in a skillet with a splash of stock or in the oven at 300°F (150°C) until heated through.

🥄 Variations

Mediterranean Style: Add olives, zucchini, and feta instead of mushrooms.

Creamy Version: Add a spoonful of cream or crème fraîche before sealing packets.

Spicy Kick: Sprinkle with red chili flakes before baking.

Surf & Turf: Add shrimp or scallops alongside the filet.

Vegetarian Option: Replace steak with portobello mushrooms or eggplant slices.

Wine-Free: Use chicken or vegetable broth in place of white wine.

❓ 10 FAQs

What does “en papillote” mean?
It means cooking in a sealed parchment packet, which traps steam for tender results.

Can I use foil instead of parchment?
Yes, foil works fine and seals easily.

Do I need to sear the filet first?
Not necessary—the steam keeps it tender, but searing adds extra flavor if desired.

What wine works best?
A dry white like Sauvignon Blanc or Pinot Grigio.

Can I use beef tenderloin medallions instead?
Yes, any thick-cut tender steak works.

How do I know the doneness?
Use a meat thermometer: 135°F for medium-rare, 145°F for medium.

Can I make this ahead?
Yes, assemble packets in the morning and refrigerate. Bake when ready.

Do kids enjoy this recipe?
Yes—remove wine (use stock) and keep seasonings mild.

What sides pair well?
Mashed potatoes, rice pilaf, or crusty bread.

Is this recipe healthy?
Yes—steaming locks in nutrients, and veggies balance the richness.

🏁 Conclusion

This Filet Mignon en Papillote is proof that gourmet cooking doesn’t have to be complicated. Tender beef, aromatic herbs, and perfectly cooked vegetables come together in a parchment packet that’s as elegant as it is easy.

Whether for a romantic dinner, a holiday meal, or a special family gathering, this dish will impress without the stress. Just bake, serve, and savor!