Prepare the pizza dough as shown in How to make Pizza dough ↪.

While the dough is raising, marinade rosemary, juniper, white peppercorn, bay leaves, marjoram, coarse salt and thyme with the brandy. Let stand for at least 30 minutes and filter. Set aside brandy and herbs for later use.

In a large non stick pan, melt the butter and sear the filet mignon until the meat is brown on all sides.

Turn off the heat and immediately sprinkle with all the flavored brandy. Wait until the brandy has evaporated and then cook, on low heat, for additional 5 minutes, flipping the beef occasionally.

Remove from heat and let cool.

While the filet mignon is cooling down, roll the dough using a rolling pin into a layer of about 1/5 inches of height. The layer should be big enough to wrap the entire beef.

Brush the central part of the pizza dough with part of the egg yolk. Lay the dough in a baking pan (either greased or covered with a baking sheet), with the brushed part on the bottom.

Spread some of the herbs and salt mix on top of the dough and place on it the filet mignon. Rub the meat with the remaining herbs.

Wrap the pizza dough around the meat to enclose it. Press delicately the borders of the dough with your fingers to seal them. Brush the remaining egg yolk all over the bread. The egg yolk will give the bread a beautiful golden color.

Place in the preheated oven at 400F for about 30 minutes.

After 30 minutes the bread should result crusty and brown on the outside. Do not overcook. The meat inside should be rear in the center. The bread envelope will maintain the meat juices inside giving to the beef a wonderful flavor.

Slice the filet mignon in bread crust and serve hot with a side of Oven Baked Potatoes ↪ or a light green salad.

You can save part of the pizza dough (1/4) for decorating the bread chest with strips, stylized flowers or any shape you like.

Instead of the filet mignon, you may use a pot roast, removing it from the enclosing net just before placing it in the dough.

To maintain the meat warm during the dinner, you can warm the dishes in the oven 2-3 minutes before serving.

Consider using an electric knife to help you slicing the filet mignon without damaging the bread chest.