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Beef Wellington of duck liver ficelle

Classic Beef Wellington with duck liver and duxelles, wrapped in puff pastry and perfectly cooked for a refined taste experience.

Ingredients

200gMushrooms
50gDried ham
1Roll of duck liver ficelle
1Roll of puff pastry
Salt and pepper
Egg yolk

Preparation

  1. Place the duck liver ficelle roll in the freezer.
  2. Finely chop the mushrooms using a food processor.
  3. Sauté the chopped mushrooms and season with salt and pepper.
  4. Slice the ham into thin slices.
  5. Flour the work surface and roll out a piece of puff pastry on it.
  6. Prick the puff pastry with a fork.
  7. Place the sliced dried ham on the puff pastry, then the sautéed mushrooms, and finally the frozen ficelle.
  8. Roll up tightly and brush the puff pastry with egg yolk.
  9. Bake in an oven at 200°C.
  10. We serve this with caramelized chicory, quince jelly, and sautéed mushrooms.