| |
Over high heat, saute filet mignons in 3
Tbsp. butter for 30 seconds on each side.
Set aside to cool. |
| |
Reduce heat to medium and add shallots and
mushrooms and cook until all liquid is
evaporated. Add wine and reduce
completely. Add cream, salt and pepper and
reduce to a thick puree. Add truffle oil
and cool. |
| |
Preheat oven to 400°F. |
| |
Divide pastry into 6 6x12-inch portions,
approximately 1/4-inch thick. Place each
filet on one side of pastry triangle. Top
each with mushroom mixture. Brush edges
with egg wash and fold it over. Shape
edges of pastry to contours of meat. |
| |
Glaze top of pastry with egg wash and bake
for 20 minutes or until golden brown. |
| |
Wine Sauce: In saute pan over medium heat,
add olive oil, shallots, peppercorns and
tarragon. Saute until shallots are soft,
stirring occasionally. |
| |
Add Madeira wine and honey and reduce by
half. Add veal stock and reduce by half.
Whisk in butter and season with salt to
taste. Keep warm. |
