| Cuisine: English/Irish | Type: Main Course | Serves: 4 |
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Source:
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Attributes:
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Comments:
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Be sure to seal the puff pastry well or it will pull away from the meat. |
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Serving Suggestions:
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This is great with gratin Dauphinois and a green vegetable. |
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Ingredients:
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Handful fresh mushrooms 2 shallots Butter Madiera wine Foie Gras Salt & pepper 4 nice tenderloins 1-1/2 inch thick Frozen puff pastry, thawed Egg wash (egg & milk) |
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Instructions:
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1. Make a duxelle by combining finely chopped mushrooms and finely chopped shallots then sautèeing in butter. When soft, add some wine and cook until completely reduced. Mix well with 3-4 tbs foie gras. Season with salt and pepper. Set aside. 2. Tie tenderloins around girth with kitchen string to establish shape. Grill or bbq for a few minutes on each side to sear and firm-up. Allow to cool. Remove string. Don’t cook for too long or the final dish will be over cooked. 3. Top each tenderloin with duxelle. 4. Cut thawed sheet of puff pastry into quarters. Roll out each quarter to a 7X7" square. Place tenderloin in center of square and fold opposite corners to top and seal well. Fold the upward pointed edges in -- like wrapping a present. Bring the remaining points up and seal on the top. Top with a decorative piece of puff pastry that has not been rolled out. 5. Place the pastry-wrapped tenderloins on a parchment lined baking sheet and brush with eggwash. Bake in a 400°F oven for 25 minutes. Serve with a brown sauce. |
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2001-03-10