Ingredients
- 20 g black truffles
- 10 g foie gras
- 250 ml beef stock
- tbsp Noilly Prat
- 1 tbsp truffle jus
- 1 tbsp butter
- 10 g carrot, onion, celery and mushroom, very finely chopped
- 30 g cooked chuck beef cut into 5 mm cubes
- Sea salt and freshly ground black pepper
- 1 disc of puff pastry (60 g)
- 1 egg yolk
How to Make It
- Preheat the oven to 220°C.
- The beef should be pre-cooked before cutting into cubes.
- Sauté the vegetables in butter.
- In a heat-proof soup bowl put the beef, vegetables, foie-gras cut into small pieces, then the truffles in thin slices. Add salt and pepper.
- Add the Noilly Prat, truffle juice and beef stock.
- Place the puff pastry disc on top of the bowl, making sure that it seals hermetically to concentrate all the aromas and flavours inside.
- Brush the pastry with egg yolk to glaze, and bake for 20 minutes. The pastry should have a rich golden colour.
- Serve immediately.
