Crusted beef fillet with foie gras and trufflescrusted-beef-fillet-with-foie-gras-and-truffles
fotolia_1079095612824751670002400007935096000Catalogue Thème AutomatiqueCatalogueThemeAutomatiqueCT-374CT-3740007446Crusted beef fillet with foie gras and truffles..
Crusted beef fillet with foie gras and truffles
For For 8 personsCooking : 40mnPreparation : 40 mn
1 kg of beef fillet (dressed, not barded)
600g of puff pastry
125g of foie gras
2/3 little truffles
1 egg yolk
2 dessert spoons of oil and 30g of butter
Preparation: Cooking of the fillet (the day before): brown the piece of meat on every side in the mix oil/butter. When it is brown, season it with salt and pepper. Let it stand until the next day, the roast beef must be wrap in the puff pastry only when it is cold.
Roll the pastry out to wrap the roast beef (make sure that the pastry is thick enough). Smear the inside with the egg yolk. Slice the truffles thin and place the slices in a line in the middle of the pastry. On the truffles, spread the sliced Godard foie gras. Put the beef fillet upside down on the mix. First, close one side and smear it with egg yolk. Then, close the other side which must wrap the first side. Cut at the extremities the rest of pastry to obtain a flap on each side. Fold up the flaps on the fillet. Smear with egg yolk before refolding to knit well the pastry. Smear all with egg yolk to brown. Decorate according to imagination.
Place the fillet in a cool place, covered with a tea towel and let it stand for one hour.
Cooking: Cook in a preheated oven at 200°C for 15minutes to 25 minutes depending on thickness. Let it stand for 20 minutes in the oven at 50°C.
Serve in a long plate previously warmed with a Périgueux Godard Sauce.