Recipe for filet mignon in a pastry crust with foie gras and morels
A dish that is both festive and easy to make...a tender pork (or veal) tenderloin in a foie gras crust enriched with a delicious morel sauce.
Ingredients · Servings 4
- 1 pork tenderloin (approximately 600g)
- 10 cl of cognac
- 1 puff pastry sheet
- 50g semi-cooked duck foie gras
- Oil (or goose fat)
- 1 egg yolk (for glazing)
- Pepper (5 berries)
- Fleur de sel
- 150g of morels (fresh, frozen; 20-25g dried)
- 30g of semi-cooked duck foie gras
- 1 shallot
- Butter
- 25 cl of veal stock
- 5 cl of liquid cream
- 1 tablespoon of cognac
Method · 1 h
- The day before or in the morning (for an evening meal): Sear the seasoned pork tenderloin in a Dutch oven with oil or goose fat over high heat on all sides. Pour in the cognac and flambé. As soon as it has a nice color (about 5 minutes), stop cooking. Let the tenderloin cool and refrigerate.
- The next day or in the evening: Preheat your oven to 180°C (350°F). Roll out your puff pastry and place the meat in the center. Top with the foie gras (sliced about 1/2 cm thick). Grind some pepper over the slices. Cover with another sheet of puff pastry (but don't overlap so that it cooks evenly). Fold over the edges, then fold the sides over each other. Moisten the pastry slightly if needed to help it adhere. Turn the whole thing over so the folded edge is underneath and place it in a baking dish lined with parchment paper. Brush it with egg yolk diluted with a little water. (I had some pastry left over, so I cut out small flowers and placed them on top.)
- Make 3 small chimneys with aluminum foil and stick them into the dough so that the steam can escape.
- Bake for 30 to 35 minutes. The pastry should be a beautiful golden brown at the end of baking. For even slices, use an electric knife. Serve with dauphinoise potatoes or dauphine potatoes.
- Preparing the sauce (which you can make in advance and reheat over low heat or in a bain-marie): Cut the morels in half lengthwise and clean them with water. For dried morels, rehydrate them in lukewarm milk for 1 hour and 30 minutes. Rinse them.
- Peel the shallot and melt it in a saucepan with butter. Add the morels. Deglaze with cognac.
- Moisten with the veal stock (to which the blended foie gras has been previously added) and reduce by half over a gentle simmer. Remove from the heat and stir in the cream. Season lightly with salt and pepper.
