Filet de Bœuf en Croûte de Champignons from Ripailles: Traditional French Cuisine by Stéphane Reynau
Pan-fry the beef fillet on all sides for 10 minutes, then rest for 30 minutes on a rack so that the blood can drip down. Chop the mushrooms, the tarragon and parsley. Peel and chop the garlic and s...
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Ingredients
- Salt, pepper
- Olive oil
- Whole eye fillet of beef, trimmed 1.2 kg
- Egg yolk 1
- Flaky pastry 500 g
- Mushrooms 600 g
- Tarragon 1 bunch
- Parsley 1 bunch
- French shallots 4
- Garlic 2 cloves
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