Beef Fillet With Foie Gras In Crust
|Beef fillet||900 Gram|
|Foie gras||350 Gram (Liver)|
|Shallots||25 Gram, chop finely|
|Autumn mushrooms/Truffles 50 gram, chop finely/both||100 Gram, chop finely|
|Puff pastry||500 Gram|
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