Beef Fillet With Foie Gras In Crust Recipe
Ingredients
| Beef fillet | 900 Gram | |
| Armagnac 50 ml | ||
| Foie gras | 350 Gram | |
| Shallots 25 g - chop finely | ||
| Autumn mushrooms 100 g - chop finely | ||
| And/or Truffles 50 g - chop finely | ||
| Salt, pepper | ||
| Oil, butter | ||
| Crust | ||
| Puff pastry | 500 Gram | |
Directions
Trim the beef and split in half lengthwise.
Season with salt and pepper and sprinkle the cut surfaces with Armagnac.
Stir-fry shallots, mushrooms and foie gras.
Stuff the fillet with cooked shallots, mushrooms (or truffles) and foie gras.
Then tie it securely.
Roast it for 15 minutes in a very hot oven and let it rest for 10 minutes.
Wrap the fillet in the puff pastry and bake in the oven for a further 30 minutes or so, depending on its size
Season with salt and pepper and sprinkle the cut surfaces with Armagnac.
Stir-fry shallots, mushrooms and foie gras.
Stuff the fillet with cooked shallots, mushrooms (or truffles) and foie gras.
Then tie it securely.
Roast it for 15 minutes in a very hot oven and let it rest for 10 minutes.
Wrap the fillet in the puff pastry and bake in the oven for a further 30 minutes or so, depending on its size
Chef
