Our Recipes
A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.
Ingredients:
- 1 beef fillet (900g)
- 250g of puff pastry
- 1 slice of bread
- 125g of single cream
- 1/2 shallot
- 20g butter
- 1 teaspoon of Cognac
- 1 egg yolk
- Salt, pepper
Making the stuffing:
Cut off the fillet's tail (around 100g) and place it in the mixer.
Pour 125g of single cream into a bowl and soak the slice of bread before pouring everything into the mixer.
Chop the half shallot and add it to the mixer, together with some salt and pepper, and mix until it thickens. Add the teaspoon of Cognac.
Preparing the fillet:
Sear the fillet in a hot pan with some olive oil, season, and put to one side.
Preparing the puff pastry:
Unroll the puff pastry and spread the stuffing evenly across the surface, leaving a 2cm border around the edges. Glaze the edges with egg yolk. Place the fillet in the middle. Fold the pastry and pinch the edges together. Glaze the top of the pastry with the egg yolk. Place the fillet in a baking dish.
Preheat the oven to 220°C (Gas mark 7) and cook the fillet for 30 minutes.
