A dish that looks spectacular and tastes delicious. The beef fillet is wrapped in puff pastry with a mixture of liver or foie gras with mushrooms. This recipe is accompanied by a delicious Madeira sauce.
Start by preparing the mushroom filling: In a medium skillet, heat the butter and 1 tablespoon of oil. Sauté the shallots for 5 minutes, add the mushrooms, and cook for 15 minutes. Season with parsley, salt, and pepper and remove from heat.
Remove the beef fillet at least 1 hour before cooking. Pat it dry and season with salt and pepper.
In a hot skillet, heat 1 tablespoon of vegetable oil and sear the fillet until well browned on all sides (3-4 minutes per side). Remove from the skillet.
In a deep bowl, mix the pâté and the mushroom mixture.
Place the puff pastry in front of you and roll it out to obtain a rectangle of 25 x 35 cm.
Spread the pâté and mushroom mixture over the puff pastry and spread it out. Place the beef fillet on top and completely cover it with the puff pastry.
With a pastry brush, paint the edges of the puff pastry with the beaten egg so they stick well.
Chill the fillet for at least 15 minutes before cooking.
Preheat the oven to 220 degrees Celsius.
Brush the puff pastry with the beaten egg to give it a golden color and make small diagonal cuts on the puff pastry with a knife (without cutting all the way through the pastry).
Bake the fillet for 10 minutes at 220 degrees and then reduce to 180 degrees and bake for 20-25 minutes. Remove from the oven and let it cool for 10 minutes.
While the fillet is baking, bring the beef broth to a boil until it reduces to 2 cups (25 minutes). Add the Madeira and season with salt and pepper. Cook for 5 more minutes. Add the butter and remove from heat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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