A version of the classic dish, made as individual servings
Heat oven to 410degF
Season beef with salt and pepper to taste, place in over 20-30 minutes (125degF internal). Remove and refrigerate
Bring 6 cups of water to a boil in a sauce pan, remove from heat and add mushrooms and let sit 30 minutes
Pat dry the mushrooms and dice and add to skillet over medium heat with leeks and cook to remove water from mushrooms (15-20 minutes)
Add garlic, tarragon and fresh parsley and cook additional 2-3 minutes
Remove from heat and add mustard. Cool in refrigerator for 30 minutes.
Roll out a large piece of plastic wrap. Lay out 1/2 of the slices of prosciutto for each fillet on the plastic wrap so that they overlap. Spread the liver pate, then the mushroom mixture over the prosciutto. Place the beef fillet in the middle, roll the mixture and prosciutto over the fillet, using the plastic wrap so that you do this tightly. Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 30 minutes.
On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends. Any pastry that is more than 2 layers thick may not cook all the way so try to limit the overlap. Chill for 15 minutes. All of this can be done the night before and left in the fridge to cook the next day.
Place the chilled pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake for 25-35 minutes and 410degF. The pastry should be nicely golden when done.
Remove from oven and let rest for 10 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4360g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 15587 | ||
Calories from Fat: 11908 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1323.1g | 1764 % | |
Saturated Fat 474.8g | 2374 % | |
Monounsaturated Fat 664.9g | ||
Polyunsanturated Fat 105.5g | ||
Cholesterol 5014.3mg | 1543 % | |
Sodium 67059.1mg | 2312 % | |
Potassium 13606.1mg | 358 % | |
Total Carbohydrate 78.8g | 23 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 75.9g | ||
Protein 834g | 1191 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15587
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