The star of any festive dinner. Beef fillet, goose liver pâté, porcini and parma ham: any delicacy missing? 😉
- 800g fillet of beef
- 200g Champignons
- 200g Goose liver pâté
- 20 g dried porcini
- 160g Parma ham slices
- 2 shallots
- 2 rectangular puff pastries (together approx. 500g each)
- an egg yolk
- lemon juice
- dried thyme
- dried Provencal Herbs
- goes well with seasonal vegetables
soak dried porcini in approx. 3 dl cold water for 30 minutes
marinate the fillet with a mixture of 4 teaspoons mustard, 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon curry, 1 teaspoon ground pepper and 1 teaspoon salt.
fry the beef in olive oil in a pan from all sides. Allow to cool and remove any cooking cords.
drain the porcini in a sieve and keep the water. Cut the porcini pieces. Slice the Champignons. Finely chop the shallots.
Heat 2 tablespoons butter in a pan. Sauté the chopped shallots. Steam champignons, porcini together with 1 tablespoon lemon juice, the liquid of the porcini, 1/2 teaspoon salt and dried Provencal herbs. Cover almost completely and simmer for about 20 minutes until the liquid is gone.
Cut the goose liver paste (without the jelly) into cubes and add them to the still warm mushrooms. Mix well until a homogeneous filling is obtained.
preheat the oven to 200 degrees Celsius.
lay out half of the Parma ham in the middle of the puff pastry (slightly longer than the fillet). Place the fillet on the ham, spread the filling over it, cover with the remaining ham and place the second puff pastry on top and close it with the lower dough. If the dough is too large: cut it off and use it for decoration.
Brush the dough with 1 egg yolk and cook the fillet in the middle of the oven for about 35-40 minutes until the core temperature (58-) is 60 degrees.
serve with seasonal vegetables