- Beef tenderloin - 240 Grams
- Salt and ground pepper - - To taste
- olive oil - 4 teaspoons
- puff pastry - 1 piece
- butter - 1 Art. a spoon
- of mushrooms - 240 Grams
- of thyme leaves - 2 teaspoons
- garlic - 1 tooth
- dry white wine - 1/2 cup
- mousse foie gras - 60 Grams
Preheat the oven to 200 degrees. Season beef with salt and pepper. Heat 2 teaspoons of olive oil in a frying pan over medium heat. Add the beef and fry until brown, about 1 minute from each side. Put the frying pan in the oven and bake for 8 to 9 minutes. Put the beef on the dish and let stand for 10 minutes. Meanwhile, on a lightly floured surface, cut out two 14 x 14 cm squares of puff pastry. Using a knife, make frames around each square. Put on a baking sheet and put in the refrigerator for 15 minutes. Bake for 10 minutes. Reduce the temperature in the oven to 190 degrees and continue baking until golden brown, about 10 minutes. Meanwhile, melt the butter with the remaining 2 teaspoons of butter in a clean frying pan over medium heat. Add the mushrooms, thyme, garlic and fry until the mushrooms become soft, about 8 minutes. Add wine and cook until the liquid is reduced by half, about 1 minute. Put the mixture in a small bowl. Add mousse to the pan and reduce the heat to a minimum. Stir until mousse melts and remove from heat. Cut the beef into thin slices. Lay the meat on the tartlets. Put the mushroom mixture on top and pour with mousse. Serve immediately.
Servings: 2