Beef Wrapped in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,984 cal. | (94 %) | ||
| Protein | 130.09 g | (133 %) | ||
| Fat | 122.93 g | (106 %) | ||
| Carbohydrates | 78.11 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.77 g | (6 %) |
| Vitamin A | 461.73 mg | (57,716 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 3.22 mg | (27 %) | ||
| Vitamin B₁ | 0.94 mg | (94 %) | ||
| Vitamin B₂ | 1.65 mg | (150 %) | ||
| Niacin | 52.38 mg | (437 %) | ||
| Vitamin B₆ | 2.23 mg | (159 %) | ||
| Folate | 176.99 μg | (59 %) | ||
| Pantothenic acid | 2.61 mg | (44 %) | ||
| Biotin | 4.22 μg | (9 %) | ||
| Vitamin B₁₂ | 14.29 μg | (476 %) | ||
| Vitamin C | 4.79 mg | (5 %) | ||
| Potassium | 1,475.76 mg | (37 %) | ||
| Calcium | 117.03 mg | (12 %) | ||
| Magnesium | 112.75 mg | (38 %) | ||
| Iron | 17.81 mg | (119 %) | ||
| Iodine | 14.58 μg | (7 %) | ||
| Zinc | 27.13 mg | (339 %) | ||
| Saturated fatty acids | 39.19 g | |||
| Cholesterol | 514.7 mg |
Ingredients
- Ingredients
- 600 grams Puff pastry dough (frozen)
- 500 grams button Mushroom
- 3 shallots
- 2 Tbsps butter
- 8 centiliters Madeira Wine
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps chopped parsley
- 125 grams Goose liver paste
- 1 ½ kilograms Beef fillet
- 2 Tbsps vegetable oil
- Pastry flour (for dusting)
- 2 egg yolks
- butter (for greasing)
Preparation steps
Step 1
Thaw the puff pastry. Wipe the mushrooms with a damp paper towel and finely chop. Peel and finely chop the shallots. Heat the butter in a skillet. Add the shallots and cook until translucent. Add the mushrooms and cook until the liquid has evaporated. Stir in the madeira and cream, and simmer over high heat until reduced. Season with salt and pepper to taste, and allow to cool. Stir in the parsley and foie gras.
Step 2
Rub the tenderloin with salt and pepper to taste. Heat the oil in a skillet. Add the beef and sear until golden on all sides. Remove and allow to rest.
Step 3
Preheat a convection oven to 200°C (approximately 390°F). On a lightly floured surface, roll the puff pastry to a large rectangle. Reserve some dough for decoration.
Step 4
Place the beef on the upper third of the dough and coat with the mushroom mixture.
Step 5
Wrap the puff pastry around the beef, pressing to seal the edges. Use a knife tip to indent the edges.
Step 6
Use the reserved dough to create a grid pattern on the puff pastry.
Step 7
In a bowl, whisk the egg yolks with 2-3 tablespoons water. Brush over the puff pastry.
Step 8
Grease a baking sheet and place the beef on top. Bake until golden, about 35-40 minutes. Remove and allo to rest for a few minutes before serving.
