Preheat the oven to 220°C/425°F/Gas Mark 7.
Roll out the puff pastry to make a thin square approximately
Meanwhile, prepare the sauce: in a large pan, melt
Clean the girolles by scraping the stalks and gills off and wash thoroughly to remove any traces of dirt. Cut into quarters if they are large and mix with the marrow. Keep cool.
Mix the diced fennel with the snails and the crushed garlic. Heat the clarified butter in a large frying pan, put in the fennel, snails and garlic, and stir rapidly for 1 minute. Pour the Pernod over, let it flame then tip the snails out on to a plate to cool down.
To make the purée, mix the chopped shallots and garlic in a saucepan and add the butter, salt, pepper and lemon juice. Add the water and bring to the boil, then let it gently simmer until very soft. Liquidize and pass through a fine sieve, check seasoning and keep warm. Cover with a butter paper.
To make the confit, place the sliced shallots in a pan with the water, butter, salt, pepper and lemon juice. Bring to the boil and simmer gently, covered with a lid, until just cooked but still crunchy. Keep warm.
To serve, cut the puff pastry into 8 small rectangles
On each large warmed plate place one piece of the puff pastry. Top with the shallot confit, then the hot snails, one spoon of shallot purée and finally a pastry lid. In the middle place the tournedos and pour over the reduced red wine sauce which has been enriched with the remaining
© 1989 Kit Chapman. All rights reserved.