Beef Tenderloin "en croute"
Delicious Beef Tenderloin "en croute" with foie gras mousse and puff pastry. Easy to make, sure to impress!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at french-barn.com.
Ingredients
- 1kg (2.2 lbs) tenderloin (no strings attached!)
- 1 foie gras mousse
- 500 g puff pastry (if you are lucky enough to be in Calgary, simply pick it up frozen from Pascal’s)
- 1 egg
- 40g butter (3 Tbsp)
- Salt & Pepper
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