Holiday meal - beef tenderloin stuffed with foie gras and trompettes des maures mushroom (Available for pre-order between December 21th and December 30st)

Holiday meal - beef tenderloin stuffed with foie gras and trompettes des maures mushroom (for 2 people)

For a memorable holiday dinner, there's nothing better than getting together around a good traditional meal with the people we care about. Amaze your guests with this tender filet mignon roast, featuting foie gras, a gourmet favorite! For the occasion, we are offering you a package including everything you need to have a festive dinner for two people. You can then adjust the quantity of meals according to the number of guests around the table and add among our products from the holiday exclusive menu.

The box contains : 

• Burrata, seasoned squash puree, charcuterie vinaigrette, smoked bread chips, sunflower granola and brioche bread,
• Filet mignon roast stuffed with foie gras and trompettes des maures mushrooms,
• Truffled Parisian-style gnocchi,
• Grilled vegetables,
• Foie gras sauce,
• Green salad, apple dressing.

**Available from decembre 21th until december 30th**

Keep the tenderloin in the bag
Preheat the oven to 375°F.

Burrata
Place the squash puree in a bowl. Add burrata and the vinaigrette.
Garnish the mozzarella with capicollo chips and basil sprouts. Serve.

Place the sous vide bag containing the tenderloin in a container of hot water of around 60°C (the equivalent of hot tap water) for 15 minutes.

Meanwhile, place the lettuce in a bowl and add the toppings. Wait until the last minute to add the dressing.

Remove the plastic lid from the mashed potatoes, then place the container of mashed potatoes in the oven for 35 minutes.

Place the roasted vegetables on an ovenproof baking sheet. Reheat for 15 minutes.

Burrata
Place the squash puree in a bowl. Add burrata and the vinaigrette.
Garnish the mozzarella with capicollo chips and basil sprouts. Serve.

Take the tenderloin out of the bag and cut it into two (2) to four (4) slices and reheat for about 10 minutes.
*Make sure the stuffing is warm before service, be careful not to overheat the meat or it will dry out.

Heat the foie gras sauce in a small saucepan over low heat or in the microwave for a few minutes until hot.

When all the ingredients are warm, remove them from the oven and place them in serving dishes on the table. Add marinated shallots to the roasted vegetables and the dressing to the salad.

Hoogan et Beaufort chocolate and burnt pear yule log
If the yule log is frozen let it rest at room temperature for 3 to 4 hours before serving. If the dessert is not frozen, 15 minutes will be enough.

Burrata: Burrata, squash purée (squash, white balsamic vinegar, butter, Gorria pepper, salt), vinaigrette (oil, white balsamic vinegar, black garlic, salt, honey), capicollo, basil sprouts
ALLERGENS: LACTOSE, MEAT (capicollo), GARLIC


Beef tenderloin roast: beef tenderloin, ground beef, black trumpet mushrooms, egg white, truffle paste, foie gras, veal stock, salt

Truffled mashed potatoes: potato, milk, cream, butter, truffle paste, salt

Foie gras sauce: foie gras, reduced meat juice (veal bone, carrot, onion, brandy, garlic, white wine vinegar, butter, burnt pepper)

Vegetables: Nantes carrot, leek, King mushroom
Marinated shallots: shallots, pickled mustard seeds, vinegar, sugar, salt

Green salad: lettuce, radish, smoked bread chips, vinaigrette (oil, charred pepper paste, white balsamic vinegar, honey, salt)
ALLERGENS: LACTOSE, GLUTEN, PORK, EGG, MUSHROOMS, MUSTARD SEEDS, ONION, GARLIC

Yule log: sugar, milk chocolate, chocolate 66%, cream, charred pear, cream, praliné, feuilletine, butter, cocoa, gelatin, pectin, fleur de sel
ALLERGENS: NUTS (hazelnut, almond), EGGS, LACTOSE, GLUTEN

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 2 to 4
Condition :