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Article: Crusted Beef Filet | Seasoning to cut Cep

Recette de Filet de bœuf en croûte & Cèpe

Crusted Beef Filet | Seasoning to cut Cep

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 8 people: 

- 1 puff pastry 
- 1.5 kg beef tenderloin 
- 3 shallots 
- Parsley 
- 400g button mushrooms
- 150 g of oyster mushrooms
- 1 egg yolk 
- 1 tablespoon of fresh cream
- 50 cl of cream
- 3 cloves of garlic
- 200 g of bacon
- 8cl of balsamic vinegar
- Butter
    1. Chop mushrooms and parsley. 
    2. Chop the shallots and a clove of garlic.
    3. Brown the mushrooms, parsley, a shallot and chopped garlic with a knob of butter and dry the stuffing well.
    4. Brown the beef with 2 crushed garlic cloves and the two remaining chopped shallots.
    5. Remove the meat from the heat once browned.
    6. Deglaze with the balsamic vinegar and add the cream.
    7. Leave to heat over low heat.
    8. Once the stuffing has cooled, place 2/3 in the center of the puff pastry then cover with the beef tenderloin.
    9. Place the rest of the stuffing on the beef and close the puff pastry.
    10. Criss-cross the top of the pastry and brush with a mixture of egg yolk and cream.
    11. Cook for 25 minutes at 180°C.
    12. Leave to rest for 10 minutes and eat immediately with the slightly reduced shallot sauce and the Porcini Carving Seasoning.

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    Penne with cream and chives, cepe shavings

    Very simple Christmas recipes: Penne with cream and chives, porcini shavings For 4 people :- 600gr of penne- 50cl of fresh cream- 1 bunch of chives- 1 small onion- Olive oil- Salt pepper- 1 Se...

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