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4x 6 oz beef fillet

4x 1 oz slice foie gras

1 x12x12 sheet puff pastry

12 oz cremini mushrooms

2 oz butter

Salt and pepper

1 egg

1 tbsp milk

For Bordelaise Sauce

1 cup red wine

2 oz shallots

tsp crushed peppercorns

bay leaf

1 pinch thyme

1 quart demi-glace

2 oz butter

salt



 


1. Preheat oven to 425 ˚F

2. To make the bordelaise sauce put red wine, shallot, thyme, bay leaf and peppercorns in a saucepan.

3. Simmer over medium heat for 15-20 minutes or until sauce is reduce by one third. Remove from heat and strain, return to heat and add butter over low heat and season with salt

4. Remove from heat and set aside to cool

5. In a small pan melt butter and add sliced mushrooms and sauté until golden, season with salt and pepper

6. Remove from heat and set aside to cool

7. Divide mushrooms into 4x4inch pie dishes or tart pans

8. Spoon enough bordelaise sauce over mushrooms to just cover them

9. Cut puff pastry into 4x4 inch discs and place on top of mushrooms

10. Beat egg and milk together and brush over puff pastry

11. Place in oven for 12 minutes or until pastry is golden and puffed up

12. Meanwhile season fillet with salt and pepper place in hot skillet and sear on each side for 4 minutes for medium rare or until desired temperate

13. Remove from heat and leave to rest

14. Place foie gras in a hot dry skillet

15. Sear on both sides for 30 seconds per side or until just golden, do not overcook or foie gras will disintegrate in the pan, remove from heat.

16. To plate the dish, place fillet on plate and top with a slice of foie gras

17. Remove puff pastry pies from the oven and loosen the pastry from the edges

18. Spoon the mushrooms and sauce around the fillet and rest the puff pastry against the fillet




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Beef Fillet- Wellington style
Chef Seth Greenburg, Penthouse Restaurant
Difficulty: Sous Chef (Difficult/Advanced)


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