Le Pitivier For Two Recipe
Beef Wellington 'a la française', Foie gras, Chanterelle mushrooms, Beef and truffle reduction
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Ingredients
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For the Beef Wellington
For the Truffle Reduction
Method
Prepare the Beef Wellington
- 1
Sear the Beef
Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper. Sear in a hot skillet for 2-3 minutes on each side until browned. Remove from heat and let cool.
- 2
Prepare the Chanterelle Mixture
In the same skillet, add finely chopped chanterelle mushrooms and cook until moisture evaporates. Stir in Dijon mustard and let cool.
- 3
Assemble the Wellington
Lay out the puff pastry on a floured surface. Spread the cooled chanterelle mixture on the pastry. Place the seared beef on top and layer with foie gras. Wrap the pastry around the beef, sealing the edges.
- 4
- 5
Bake
Place the Wellington on a baking sheet and bake for 25-30 minutes until golden brown. Let rest for 10 minutes before slicing.
Make the Truffle Reduction
- 6
Sauté Shallots
In a saucepan, sauté finely chopped shallots in a little oil until translucent.
- 7
Add Liquids
Add red wine and reduce by half. Pour in beef stock and simmer until thickened. Stir in black truffle oil and season to taste.
- 8
Serve
Strain the sauce and serve it alongside the Beef Wellington.