Beef Fillet in Puff Pastry with Foie Gras and Truffles: The Elegant Culinary Art
Beef fillet in puff pastry with foie gras and truffles is an iconic dish of French cuisine, often regarded as a centerpiece for special occasions and elegant dinners. This refined dish combines the tenderness of beef fillet with the richness of foie gras and the intense aroma of truffles, offering an exceptional tasting experience. The preparation, although requiring some expertise, is a true celebration of culinary art. Starting by browning the fillet in a mixture of oil and butter allows complex flavors to develop, while the wrapping in puff pastry ensures a golden and crispy crust. This dish is usually served with a Périgueux sauce, which harmoniously complements the flavors of beef and truffles. Whether for year-end celebrations or a birthday, this puff pastry fillet will certainly impress your guests while taking their taste buds on a journey through a meal worthy of the greatest chefs.
- Preparation time: 20 min
- Cooking time: 20 mn + 20 mn de repos
- Servings: for 8 people
- Difficulty: Difficult
Ingredients
- - 1 kg of beef fillet (trimmed and without fat)
- - 600 g of puff pastry
- - 125 g of fresh foie gras
- - 2 to 3 small truffles
- - 1 egg yolk
- - 2 tablespoons of olive oil and 30 g of butter
Preparation
1. Cooking the fillet (the day before): in a pan, brown the piece of meat on all sides in a mixture of olive oil and butter.
2. Once well browned, season with salt and pepper. Let it rest in the cool until the next day; the roast should be at room temperature before wrapping it in the pastry.
3. Roll out the puff pastry to have enough to wrap the fillet (make sure it's a generous thickness).
4. Brush the inside with egg yolk to ensure a good seal.
5. Thinly slice the truffles and arrange the slices in a nice line in the center of the pastry.
6. On top of the truffles, add the foie gras cut into thin slices.
7. Place the beef fillet, golden side down, on the mixture of truffles and foie gras.
8. First, fold one side of the pastry, brush it with egg yolk, then fold the other side to cover the first.
9. Trim the edges of the pastry to form clean flaps that you fold over the meat.
10. Brush again with egg yolk to seal everything well.
11. Apply a final brush of egg yolk on the surface for a nice golden color. Be creative with the decoration.
12. Place the prepared fillet in the refrigerator, covered with a cloth, and let it rest for one hour.
13. Cooking: bake at 200°C in a preheated oven. Cook for 15 to 25 minutes, depending on the thickness of the meat.
14. Finally, let it rest for 20 minutes in an oven at 50°C.
15. Serve on a long pre-warmed plate, accompanied by a Périgueux sauce.
