FILET DE VEAU EN BRIOCHE



1 kg 200 (2,64 lbs) of veal tenderloin, 1 small tin of foie gras or mashed potatoes, 1 truffle, handful of button mushrooms, 3 to 4 fresh or canned porcini mushrooms, 1 glass of port, 3 cl of cognac, 100 (0,22 lbs) to 150 g(0,33 lbs) of butter, salt, pepper, 2 chopped shallots, 1 glass of stock or stock of veal, brioche pastry or frozen puff pastry.


Marinate for 5 hours with a glass of port and 3 cl of cognac a nice fillet of well denervated calf from which you have removed the flat side of the tail. 

Then you drain it, the season with salt and pepper and reserve the marinade.

 In a skillet, when the butter is sparkling, brown the veal on all sides for 7 to 8 minutes. 

Then take it out and put it to cool. In the cooking butter that you have saved, sweat a handful sliced ​​button mushrooms with a few porcini mushrooms.

 When they are sufficiently reduced, add a strong pinch of shallots, a julienned truffle, and the marinade.

 Heat everything well, flambé and pour a few spoonfuls of broth or veal stock. 

Let cook for a few minutes. 

The side sauce is ready. 

In addition, incise the fillet of veal and stuff with foie gras or a good purée of foie gras. 

Tie on a sheet of brioche, cover with a layer of brioche or puff pastry.

If you choose the brioche, let the dough rise for about an hour.

 Put in the oven at medium heat of 20 minutes to half an hour.


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