Ingredients

Beef Wellingtion

  • 1Kg of Beef tenderloin
  • Salt according to your tastes or 12gr
  • Pepper according to your tastes or 3gr
  • 800gr Fresh whole mushrooms
  • 1 head of garlic
  • 1 bunch of Parsley
  • 1 roll of puff pastry
  • 2 egg yolks
  • 20cl of milk

Mashed potatoes

  • 1 Kg of potatoes – 500gr of Russet potatoes and 500gr of Yukon golds
  • 5 cl Olive oil
  • Espelette pepper according to your tastes
  • Salt according to your tastes
  • Pepper according to your tastes

Direction

Beef Wellington

  1. Season the tenderloin with salt and pepper.
  2. Sear the beef in a pan without cooking too much.
  3. Finely chop the mushrooms and season them with garlic and parsley.
  4. Fry the mushrooms in the pan until they have released all their water, about 10 minutes over high heat. Reserve aside.
  5. Roll out the puff pastry. Spread the mushrooms on the puff pastry, drawing a square in the center of the pastry. Place the beef tenderloin on the mushrooms and fold the edges of the puff pastry to seal the preparation tightly.
  6. Place the beef seam side down on a baking sheet so it does not open when cooking.
  7. Mix the 2 egg yolks with 20 cl of milk and brush the puff pastry with the mixture.
  8. Bake at 355F for 40 mins

Chef’s tip:

For a beautiful effect, decorate the puff pastry with a knife before placing it in the oven. But be careful not to cut the puff pastry!

Mashed potatoe

  1. Peel the potatoes.
  2. In a saucepan with cold water, cook the potatoes until tender.
  3. Once cooked, drain the potatoes.
  4. Mash the potatoes with a potato masher or just a fork, adding olive oil as you go.
  5. Season with Espelette pepper, salt and pepper.
  6. Serve hot.

Wine and Food

paring

Paul Mas Réserve

 Cinsault

IGP Pays d’Oc

Tiramisu tartlet

Tiramisu tartlet

Fried foie gras, roast apples and a reduction of raspberry vinegarIngrédients  Pie Crust - 75 g sugar - 2 egg yolks - 135 g flour - 15 g bitter cocoa powder - 90 g butter Coffe Mascarpone Mousse - 375 g mascarpone - 3 eggs - 75 g sugar - 3 teaspoons coffee extract -...

read more
Duck breast inred wine sauce & its squash puree

Duck breast inred wine sauce & its squash puree

Fried foie gras, roast apples and a reduction of raspberry vinegarIngrédients Duck breast inred wine sauce - 3 duck breasts- Salt- 1 tbsp. black pepper- 4 garlic cloves, sliced- Fresh thyme sprigs- 2 tbsp. unsalted butter- 1 large shallot, sliced- 1 tbsp. tomato...

read more
Chocolate ganache and tonka cake roll

Chocolate ganache and tonka cake roll

Ingredients1ST MIXTURE 1 egg 1 egg yolk 60g of sugar 2ND MIXTURE 1 egg white 60g of sugar 3RD MIXTURE 60g of flour 5g of starch (corn flour Ganache  150g of dark baking chocolate 40g of sugar 3 egg yolks 150g of milk 150g of heavy cream 1 tonka bean Syrup 150g of...

read more
Scallop carpaccio with citrus

Scallop carpaccio with citrus

Ingredients   12 fresh scallops 1 grapefruit 2 lemons 2 oranges 20 cl of Astelia olive oil 1 tablespoon of fresh dill Direction Thinly slice the scallops and place them on a plate. Make a citrus vinaigrette: zest the different citrus fruits, mix the zest with...

read more