/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png 0 0 Leo Keijzer /wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png Leo Keijzer2016-11-11 16:00:362020-09-18 15:13:43Boeuf Wellington
Tenderloin filled with foie gras
- 1 Eieren
- 2 Shallot
- 2 tbsp Olijfolie
- 500 g Paddestoelen
- 2 tbsp Kruiden green herbs
- 250 g Foie gras Raw, duck liver or chicken liver mousse is also possible
- 1,5 kg Ossenhaas
- 10 pieces Bladerdeeg 40cm x 40cm
- 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.
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