Name: Fillet of Beef with Mille-Feuille of Snails and Red Wine Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 25 g (1 oz) clarified butter; 100 g (4 oz) puff pastry; 1 clove garlic, crushed; 50 g (2 oz) girolles; 50 g (2 oz) bone marrow, cut into 5 mm (¼ inch) dice; 1 small bulb fennel, cut into fine dice 75 g (3 oz) large, canned snails, halved; 25 ml (1 fl oz) water; 600 ml (1 pt) chicken stock; 3 tomatoes, peeled, deseeded and diced; chopped chives; 75 g (3 oz) unsalted butter; 2 cloves garlic, thinly sliced; 225 g (8 oz) shallots, thinly sliced; salt and pepper; 25 g (1 oz) fresh parsley, chopped; 175 g (6 oz) button mushrooms, sliced; 65 ml (2½ fl oz) meat glaze truffle juice, optional; 4 tournedos weighing 150 g (5 oz) each; small glass of Pernod; sprig of fresh tarragon; 8 shallots, roughly chopped; 25 g (1 oz) unsalted butter; 1 clove garlic, roughly chopped; a little lemon juice; 50 ml (2 fl oz) water; a little garlic; butter; 8 shallots, sliced; ½ bottle red Burgundy