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Mince 3 shallots, put them in a frying pan and brown them in half the butter. Chop the morels and add them into the frying pan with a tablespoonful of double cream, a tablespoonful of Armagnac, salt and pepper. Cook them until the alcohol evaporates and the sauce gets thicker. Chop half a bunch of parsley, add it into the frying pan and let the whole preparation cool down. Then crush the foie gras and mix it with the cold preparation.
Brown all sides of the beef filet in the rest of the butter for 10 minutes. Let it cool down. Then, spread the morel and foie gras sauce all over the beef filet.
Wrap the beef filet in a puff pastry. Glaze it with egg yolk. Cook it in the oven at high temperature for 10 minutes, then lower the temperature and cook it for 15 minutes. Turn off the oven and keep the filet in it for 10 minutes.
This dish can be served with pan-fried mushrooms and a red Bordeaux wine.
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