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Beef Fillet With Foie Gras In Crust

Western.Chefs's picture
Ingredients
  Beef fillet 900 Gram
  Armagnac 50 Milliliter
  Foie gras 350 Gram (Liver)
  Shallots 25 Gram, chop finely
  Autumn mushrooms/Truffles 50 gram, chop finely/both 100 Gram, chop finely
  Salt To Taste
  Oil 1 Tablespoon
  Butter 1 Tablespoon
  Crust 1
  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

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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