Ingredients (nutrition)
- 4 lb beef fillet, tied with string
- 13 oz chopped mushrooms
- 2 1/2 oz butter
- salt and ground black pepper to taste
- 8 oz pate de foie gras
- 1 lb puff pastry
- 1 lightly whisked egg white
- 1 egg yolk beaten with 1 teaspoon water
- 4 fl oz Madeira
- 4 fl oz beef stock
- 2 teaspoons arrow root dissolved in 1 tablespoon cold water
- 2 1/2 tablespoons finely chopped black truffles
Preparation (instructions)
- Preheat oven to 400 degree F.
- Roast beef under a roasting tin in the middle of oven for 30 minutes.
- Turn off oven and set aside beef to cool.
- Discard the beef lard and strings.
- Skim the fat from the pan juices and reserve the juices.
- Cook mushrooms in butter over a medium heat in a saucepan.
- Stir until the mushroom mixture is dry.
- Season well with salt and pepper.
- Spread beef and foie gras evenly in the mushroom mixture.
- On a floured work surface, roll puff pastry into a rectangle shape large to enclose the beef mixture completely.
- Invert the beef in the middle of the pastry.
- Fold up the long sides, brushing the edges of the pastry with some egg white to seal.
- Fold the ends of the pastry over the beef and seal with the egg white.
- Transfer beef mixture, seam side down to a baking tin.
- Brush pastry with egg yolk.
- Refrigerate for at least 1 1/2 hour.
- Preheat oven 400 degree F and bake until pastry is cooked through.
- Leave to cool for 15 minutes.
- To make the sauce, boil reserved pan juices and Madeira in a saucepan until the mixture is reduced by a 1/4.
- Add the beef stock, arrowroot mixture and truffles.
- Season well with salt and pepper.
- Cook sauce over medium heat until thickens. Do not boil.
- Cut the beef into thick slices and serve with sauce.
Servings: 8-10
Main Courses meats recipes: Beef, Veal, Pork, and other games
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