Summary

Ingredients

• 1.7 kg beef fillet (s)
• 150 g mushrooms
• 100 g oyster mushrooms
• 40 g butter
• 75 g shallot (s)
• 75 g shallot (s)
• 15 g parsley
• 10 g chives
• 10 g chervil
• 3 egg yolks
• 700 g puff pastry
• 1 egg (s)
• 0.5 liter ½ sauce (Madeira sauce)
• 20 g truffles

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Instructions

1. Also a pig net.
2. Parry the beef fillet and fry it until it is hot. Chop the shallots and mushrooms and sauté them in the butter. Put the mushrooms in a small bowl and let cool. Wash and chop herbs. Mix the herbs and the egg into the mushroom mixture and add “Mie de pain” as required. Water the pig net.
3. Roll out the puff pastry to a thickness of 3mm. Spread out the pig net and distribute the Duxelles evenly on it. Roll up the fillet with the pork net and the duxelles. Cover the fillet with the batter and cut two holes in the batter. Brush the dough with the beaten egg and bake at 190 degrees for 45 minutes.
4. After baking, let it rest for 5-10 minutes before carving it. Madeira truffle sauce is served.
5. Tip: Core temperature should be 60-65 degrees, i.e. pink in the core.