taste
THE SAINT-EMILION WINES ALWAYS GO PERFECTLY WITH A NICE PIECE OF BEEF.
1.750 kg of beef tenderloin (filet mignon)
250 grams of fresh Paris mushrooms
600 grams of puff pastry
100 grams of IGP South West foie gras cru
4 finely chopped shallots
1 egg
Parsley
Churned Butter
Olive oil
Salt and pepper
Flour (for the work surface)