My daughter’s first communion. I have beautiful memories of the whole family enjoying this meal together!
Very tender beef wrapped in a flaky pastry that can be served hot alongside vegetables or cold for a special occasion. This is a very refined dish that melts in your mouth.
Mrs. Gauthier has an Italian brother-in-law that she loves to trade recipes with.
1 hour to 1 ½ hours
40 to 45 minutes
|For the filling|
|white mushrooms||907 g (2 lbs)|
|green onions||10 to 15|
|butter||120 g (1/2 cup)|
|chopped parsley||125 ml (1/2 cup)|
|For the red wine jelly|
|beef bouillon||625 ml (2 ½ cups)|
|unflavoured gelatin||2 packets|
|red wine or Madeira||350 ml (1 cup)|
|salt and pepper||To taste|
|For the pastry|
|store-bought puff pastry or pie dough of your choice||4|
|beef tenderloins, 1.80 to 2.30 kg (4 to 5 lbs) each or another cut of high-quality beef||2|
|salt and pepper||To tast|
|butter||60 ml (4 tablespoons)|
|foie gras||283 to 340 g (10 to 12 oz)|
|water||30 ml (2 tablespoons)|
|parsley or watercress, to taste||1 bunch|
For the filling
- Finely chop the mushrooms and green onions.
- In a skillet, melt the butter until lightly browned. Add the mushrooms, onions and parsley, and cook over medium heat, stirring often, until all of the liquid has been absorbed.
- Let cool, then refrigerate. Set aside.
For the red wine jelly
- Add the gelatin to 125 ml (½ cup) of bouillon. Let stand for 5 minutes.
- In a saucepan, heat the rest of the bouillon with the red wine or Madeira. Once everything is hot, add the gelatin and stir to dissolve. Season with salt and pepper to taste.
- Pour into an 8-inch (20 cm) square baking dish and refrigerate until ready to serve.
For the pastry
- Season the beef tenderloins with salt and pepper. Fold under the small, narrow end of the tenderloin and tie it off. Tie the other end off as well, if necessary.
- In a large cast iron skillet, melt the butter. Once the skillet is extremely hot, sear each beef tenderloin on all sides over high heat. Place them on a plate and refrigerate, uncovered.
- Add the liver pâté to the mushroom mixture and mix well.
- Prepare the dough according to the package instructions. On a floured work surface, roll out two pieces of dough into two rectangles about 16 x 9 inches and ¼ inches thick (40 x 22 cm and 0.64 cm thick). The rectangle should be large enough to wrap around the tenderloin.
- Spread half of the mushroom mixture over the dough, leaving one edge uncovered.
- Place the beef tenderloin in the centre of the dough, fold the dough over the meat and seal the ends and edges by brushing them with a little bit of cold water.
- Place on a parchment-lined baking sheet, sealed side down. Prick the dough with a fork in a crisscross pattern.
- Prepare the second tenderloin the same way by following steps 5 to 7.
- Position the baking rack in the middle of the oven. Preheat the oven to 400 °F (200 °C) for 15 minutes. Bake for 40 minutes or until the crust is golden brown.
- Place the baking sheet on a cooling rack. Let cool. Do not refrigerate; store in a cool place.
- To serve the next day, place the tenderloins on a large serving platter. Garnish with the diced wine jelly and a bouquet of watercress and parsley.
- When serving, slice thinly, because it is very rich.
Mrs. Gauthier is a refined woman who has always loved spoiling her guests with decadent dishes. As an artist-painter, she often brings her unique flare to the dinner table.