Recipe for Beef Fillet in Pastry & Porcini Mushroom
For 8 people :
- 1 puff pastry
- 1.5 kg of beef fillet
- 3 shallots
- Parsley
- 400 gr of button mushrooms
- 150 gr of oyster mushrooms
- 1 egg yolk
- 1 tablespoon of fresh cream
- 50 cl of cream
- 3 cloves of garlic
- 200 gr of lardons
- 8cl of balsamic vinegar
- Butter
- 1 seasoning stick with Cèpe
- Chop the mushrooms and parsley.
- Chop the shallots and one garlic clove.
- Sauté the mushrooms, parsley, one shallot, and chopped garlic with a knob of butter and dry the stuffing well.
- Sauté the beef with 2 crushed garlic cloves and the remaining two chopped shallots.
- Remove the meat from the heat once browned.
- Deglaze with balsamic vinegar and add the cream.
- Let heat over low heat.
- Once the stuffing has cooled, place 2/3 in the center of the puff pastry, then cover with the beef fillet.
- Place the remaining stuffing on the beef and close the puff pastry.
- Score the top of the dough and brush with a mixture of egg yolk and cream.
- Cook for 25 minutes at 180°C.
- Let rest for 10 minutes and enjoy immediately accompanied by the lightly reduced shallot sauce and the "Assaisonnement à tailler Cèpe."
