Fillet of Beef ‘En Chemise’

Name: Fillet of Beef ‘En Chemise’
Cuisine: France
Ingredients: 4 tablespoons pâté de foie gras; 4 tablespoons softened butter; salt and freshly-ground black pepper; salt and freshly-ground black pepper; brandy; ¼ pound mushrooms, finely chopped; ½ Spanish onion, finely chopped; 2 tablespoons butter; 1 fillet of beef (approximately 2½ pounds); 1 egg yolk, slightly beaten; puff pastry

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

1 fillet of beef (approximately 2½ pounds)
brandy
¼ pound mushrooms, finely chopped

Europe
France
Main course
Mediterranean

Method

Brush fillet of beef with brandy; trim it neatly, removing ends, and let stand at room temperature for at least 30 minutes. Sauté finely-chopped mushrooms and onion in butter until soft.

Roast fillet in a moderate oven (375°F. Mark 4) for 15 to 20 minutes