Fillet of Beef with Mille-Feuille of Snails and Red Wine Sauce

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

100 g (4 oz) puff pastry
50 g (2

Europe
United Kingdom
Dinner

Method

Preheat the oven to 220°C/425°F/Gas Mark 7.

Roll out the puff pastry to make a thin square approximately 10 × 10 cm (4 × 4