Beef Wellington

Peel the shallots and dice. Trim the mushrooms and finely chop. Saute the shallots in butter until translucent, then add the chanterelles and cook until all the liquid has evaporated.

Add 2 tablespoons of port wine and crème fraîche and bring to a boil. Season with salt and pepper, stir in the parsley and foie gras and let cool.

Rub the beef with salt and pepper and brown on all sides in the hot oil. Remove, cover and let rest briefly. Save the pan drippings.

Brush the thawed puff pastry sheets with a little water, stack together and roll out into a rectangle large enough to cover the meat and filling. Preheat the oven to 220°C (approximately 425°F).

Place the beef on the upper third of the dough sheet spread the filling over the surface of the meat.

Bush the edges of the dough with egg white. Wrap the meat with the dough and press down firmly. Decorate with dough as desired and brush with egg yolk. Prick several times with a toothpick.

Line a baking sheet with parchment paper, place the fillet on top and bake for 30 minutes, until golden brown. Turn off the oven and open the door. Let the meat rest until the sauce is ready.