Beef in Pastry with Foie Gras
⏳ Time
40 minutes + 35 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
This recipe is taken from the book 'The Big Cookbook' by John Smith.
Ingredients
- Puff Pastry - 23.3 oz
- Beef Shank - 1½ kg
- Foie Gras - 8.8 oz
- Olive Oil - 1 fl oz
- Champagne Vinegar - 0 fl oz
- Sugar - 2.1 oz
- Whole egg - 2 pieces
- Water - 2 spoons
- Salt - to taste
Step by Step guide
Step 1
Pat the meat dry with a paper towel. Season with salt. In a skillet, heat olive oil over high heat and sear the meat on all sides until nicely browned. Transfer to a cooling rack. Save the skillet with the browned juices for making the sauce.
Step 2
Preheat the oven to 464°F with the rack in the lower position. Prepare a baking tray lined with parchment paper. Cut the puff pastry into one large piece weighing 500 grams and one smaller piece weighing 600 grams. Roll out the large piece of pastry with a rolling pin to form a rectangle about 3–4 mm thick, large enough to wrap around the meatloaf with some overhang.
Step 3
Place slices of foie gras in the center of the dough. Lay the unbound piece of meat on top of the foie gras. Pinch the dough together to encase the meat, ensuring there is no access to air.
Step 4
Brush the dough with egg yolks mixed with water. Place the beef wrapped in the dough seam side down on a baking tray and refrigerate.
Step 5
Roll out the second piece of dough into a rectangle about 3–4 mm thick and as long as the beef. Cut into strips 1–1.5 cm wide. Remove the beef in dough from the refrigerator and brush it again with egg yolk. Lay the strips of puff pastry on top to create a lattice pattern. Brush with egg yolk. Place in the oven and bake for 25 minutes at 428°F. Remove from the oven and let it rest for 15 minutes before serving.
Step 6
To prepare the gastrique sauce, place sugar in a small skillet and caramelize it without adding water. Pour in the vinegar, being careful of splashes. The sugar will crystallize. Set it over medium heat until the sugar melts. Remove from heat. Drain the fat from the skillet used for cooking the beef and heat it over very high heat. Deglaze with 50 ml of water, scraping the caramelized juices from the bottom of the skillet, and strain this liquid through a fine sieve. Pour this liquid into the skillet with the gastrique sauce, warm it up, and stir.
Step 7
Slice the beef into thick pieces and pour the sauce over it.
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