Category: Main dish
Ingredients for 4-6 portions:
- 450 gr. Flaky pastry
- 1.5 Kg Beef fillet tied with string
- 50 ml Canola oil with butter flavor
- Salt
- Season pepper wild mushroom
- 1 egg yolk
- 10 slices of prosciutto
- For the mushroom mixture:
- 500 gr. Variety of 8 species mushrooms (trifolati)
- 200 gr. Tartufata black cream
- 60 gr. White wine
- Salt, pepper
- For the chicken mousse:
- 1/2 Chicken breast
- 1 egg white
- 300 gr. Dairy cream
- Salt, pepper
- For the confit potatoes:
- 10-12 small peeled potatoes & indented
- 30 gr. Spicemix Vadouvan
- 300 ml Canola oil with butter flavoring
- Salt, pepper
- For the groats:
- 150 gr. Bulgur coarse
- 100 gr. Mix Forest fruits
- 20 ml Framboise vinegar
- 120 gr. chopped chestnuts
- 30 gr. Onion jam with balsamic
- Cacao pepper allspice-raspberry
- Olive oil, salt
- For the wild mushroom sauce:
- For the mushroom sauce:
Preparation time: 12 hours & Execution time: 1 hour and 30 minutes
Instructions:
- Salt and pepper the beef fillet and then Saute it in a pan with the canola oil in a moderate heat.
- Remove it from the heat and leave it for 30 minutes.
- Add the variety of 8 species mushroom and the tartufata black cream in a blender and mix them until they become homogenous.
- Add the mixture in a non-stick pan and saute in a low heat until the liquids are absorbed. Before that reduce the heat by pouring white wine.
- Add in a blender the chicken breast, the egg white and the dairy cream. Stir them until a mousse is created.
- Then, homogenize the mousse with the mushroom mixture.
- Τake a plastic wrap and put the prosciutto slices without having space between them.
- Add the mushroom mixture above the prosciutto slices.
- Place the beef fillet in the center and wrap it tightly.
- Put it in the fridge for about 8-10 hours.
- Then, remove it from the fridge and wrap it with the flaky pastry.
- Spread it with egg yolk and bake it for 25-35 miutes in 180 degrees.
- For the confit potatoes:
- Season the potatoes with salt, pepper and vadouvan. Put them in a baking pan and add canola oil with butter flavoring.
- Bake it in 120-150 degrees for about 1 hour.
- For the groats:
- Add in a bowl the grains and cover it with boiled water.
- Cover it with a plastic wrap and leave it until it puffs up.
- Once it is ready, add all the ingredients and stir .
- For the wild mushroom sauce:
- Add in a pot all the ingredients and cook them until the sugar melts and the sauce becomes homogenous.
- For the mushroom sauce:
- Heat up the gravy sauce in a small pot.
- Αdd the mushrooms.
- Add the white truffle oil.
Special credits to the CONCEPT company for their
kind contribution of their equipment.