Ingredients
Beef tenderlion trimmed 4# (1)
Salt and Pepper TT
Vegetable oil as needed
Pate de foie gras 1/2 c
Black truffle 2 tbl
puff pastry 2#
egg wash as needed
Butter melted as needed
Beef stock 1/2gal or 1-2c demi gl
Preparation
+Bring beef stock to a boil then reduce heat and simmer for 2 hrs until 1-2 cups is left. +Preheat oven to 350* F +Trim the beef. +Season with S & P +Spread pate de foie gras around beef evenly. +Mince the black truffle and sprinkle over foie gras and beef. +Roll out puff pastry to 1/8th inch thick. +Use egg wash on puff pastry seals and trim the excess off. +Bake on a sheet pan for 35-40 minutes. Meat should be 125*-130*F +Brush melted butter ontop. +Allow to rest for 5 minutes. +Slice first into 1/2 inch slices. Then add the demi-glace sauce.
