1 Cut your mushrooms into mirepoix fine (small dice). put them in a saucepan with half lemon juice and truffle pieces, fresh cream, salt, pepper and let cook until there is no more liquid.
2 Separately, dilute the cornstarch with a spoonful of cold water and the egg yolks.
3 When your mushrooms are reduced pour this preparation and without stopping stirring with a spatula put back on the heat for 2 minutes (thickening) then transfer to a small plate and let cool.
4 Open your beef filet up to 4/5 the filet on the thickness (stop 2cm from the edge so that you can close it like a sandwich then salt and pepper inside and outside
5 Place inside the filet a layer of mushrooms, then the foie gras then the 2nd layer of mushrooms.
close the filet and tie it up.
6 In a large pan put a knob of butter and a few drops of oil then when the whole becomes "meunière" color roast it (it just needs to have color on all sides) and
let it cool and then put it in the freezer for 5 minutes.
7 Turn on your oven to 210°c (410°F) (6-7)
8 On your work surface, stretch out your puff pastry, put your filet in the center (without forgetting to remove the strings), moisten
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.