| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | French | 12 | Servings | |
INGREDIENTS
| Puff Paste Dough | ||
| 5 | lb | Beef Fillet |
| 1/3 | c | Brandy |
| Pate de Voilaille | ||
| Duxelles | ||
| 1 | Egg White | |
| French Egg Wash | ||
| Sauce Perigueux |
INSTRUCTIONS
Preheat the oven to 425 degrees. Prepare a double portion of Pate Feuilletee (Puff Paste Dough). Rub the beef with butter. USE A MEAT THERMOMETER. Roast on a rack to an internal temperature of 120 degrees. Remove the meat from the oven and flambe with the brandy. Let the meat cool to room temperature. Coat the meat thinly with the Pate de Volaille. Roll out part of the Pate Feuilletee (Puff Paste Dough) into a rectangle about 1 1/2" longer and 1 1/2" wider than the meat. Coat the dough with cooled Duxelles. Center the fillet on the rolled out dough. Roll out the remaining dough and shape it over the meat. Seal the top and bottom parts of the dough together by pinching after brushing with egg white. Brush the exposed surfaces of the dough with French Egg Wash. Place on a greased baking sheet. Bake 10 minutes. Reduce the oven temperature to 375 degrees. Bake until the crust is golden (about 20 minutes). Let the preparation stand for 15 minutes before serving. Carve with a very sharp knife into 3/4" thick slices. Serve with Sauce Perigueux. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98, converted by MM_Buster v2.0l.
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