a classical dish of the french cuisine to impress your guests
for the holiday times this is a nice recipe, perhaps a little bit expensive but ready in less than an hour
You Will Need
In a hot frying pan, brown the beef tenderloin in a tablespoon of oil. Let brown a few minutes on all sides. Season and let rest on plate to cool. Separate the yolk and the white of an egg. Unroll the puff pastry on a sheet of parchment paper, and brush it with the egg white (reserve the yolk). Spread a layer of foie gras of the length of the tenderloin on the center of the dough and place the meat on top. Cover it with the remaining foie gras. Fold the dough around the meat starting with the sides and ending with the ends by folding them up as you would for a gift pack. Press the edges with your fingers to weld them well. If there is some pastry left, cut forms in it to decorate the dish, and make a few small holes in the pastry to let the steam out. Finally, brush the dough with the egg yolk, to give it a nice color when cooked.