• 1 kg (2.2 lb) beef fillet
  • Salt and ground pepper to taste
  • 30 ml (2 tsp) butter
  • 1 package 250 gr (3 cups) Les Cultures de Chez Nous sliced leeks
  • 30 ml (2 tsp) olive oil
  • 190 ml (3/4 cup) chopped portobello mushrooms
  • 125 ml (1/2 cup) pâté de foie gras
  • 1 lb of puff pastry, unfrozen
  • 1 egg
  • 30 ml (2 tsp) milk
LeeksFind our bag in yourlocal grocery store


  • Season the beef fillet with salt and pepper. Sear the fillet on all sides over high heat the remove from the frying pan and set aside.
  • In the same pan, brown the leeks and mushrooms in olive oil for about 2 to 3 minutes then allow to cool. Preheat the oven to 220ºC (420ºF).
  • Sprinkle the working surface with flour then spread the puff pastry on it. Place the beef fillet in the center of the pastry and spread it with pâté de foie gras and the mixture of leeks and mushrooms. Beat the egg with milk. Daub the edges of the pastry with the milk and egg mixture and fold over the fillet being sure that the pâté and leek trimming does not seep out.
  • Place on a baking sheet cover with parchment paper and bake for 20 minutes. Reduce the oven temperature to 180 0C (350ºF) and cook for an additional 10 minutes. Allow to sit for 5 minutes before serving

Chef's notes

Choisir un pâté de foie gras de bonne qualité (voir dans les charcuteries fines).  Servir avec des légumes rôtis au romarin, voir la recette :Mignons de poireaux rôtis au four