Recipe for Beef Tenderloin in Pastry with Chanterelle Mushrooms

In a cast iron pot, brown the beef tenderloin in a drizzle of olive oil and 15 g of butter on all sides. Allow to cool. Season with salt and pepper. Clean the mushrooms. Rinse them with water. Let them drain.

Peel and finely chop the shallot. Chop the parsley. Melt the finely chopped shallot in a pan with the remaining butter. Add the mushrooms and sauté until they have released all their moisture. Add the cream, part of the parsley, and the crushed nuts. Season to taste and mix. Set aside.

Preheat the oven to 240°C. Roll out the puff pastry on the work surface. Spread one-third of the mushroom cream in the center. Place the beef fillet on top. Add the remaining mushroom filling on the meat.

Dilute the egg yolk with the milk. Using a brush, coat the sides of the puff pastry. Fold it over to completely wrap the beef tenderloin. Seal the edges with the egg yolk.

Turn the beef filet so that the seam is facing down and place it on a baking sheet.

Cut out designs from the dough scraps and attach them with the egg wash.

Brown the surface of the beef fillet and bake for 8 to 10 minutes.

Lower the oven to 190°C and continue cooking for 30 to 35 minutes depending on the desired doneness (about 15 minutes per pound).

To finish, leave in the turned-off oven with the door open for 10 minutes.