Filet Wellington with Sauce Périgord

A more wonderful asparagus recipe:

3 soup spoons Madeira plus 4 tbsp for the, sauce.

3 soup spoons of sweet whipped cream

salt, pepper

1 bd flat-leaf parsley 1500 g beef tenderloin ( center cut ) 3 tbsp olive oil

100 g goose liver pate 2 packages of puff pastry ( Tk à, 300 g )

1 egg separated

1 teaspoon meat extract

Worcestershire sauce

125 ml sweet whipped cream

1 piece of truffle

Cut the meat into 1.5-2 cm thick slices with an electric knife.

Serve with asparagus, peas and young carrots, broccoli.

Preparation time : 90

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