Boeuf Wellington

Bake the shallots for a short while in the olive oil until they are soft, but are not changed in color.

Add finely chopped mushrooms, with, if possible, some thyme and white wine. Allow to cook for a short time. Turn the heat to a high level and allow the juices to come together. Add butter if the mixture becomes too dry, but not done yet.

Remove the pan from the stove when the mixture is dry and add fresh herbs like parsely. Season with salt and pepper.

Pour the duxelle in a stainless steel strainer or wrap in a cloth and allow to drain for a couple of hours or overnight.

In the center of the tenderloin, make an opening with a knife along the length.

Cut the foie gras in pieces (approx. 3cm x 3cm) and season with salt and pepper.

Stuff the opening of the tenderloin with foie gras. Make sure to divide it along the entire hole.

Bind the tenderloin and bake with plenty of butter. Allow to cool.

Roll the puff pastry out to make a large piece, approximately twice as big as the tenderloin.

Brush the meat with the duxelle and bind it with puff pastry. Make a small chimney in the puff pastry so that any moisture can escape.

Sprinkle a baking plate with bread crumbs. Bake in the oven at 190°C for 22 minutes.