20 oz. Filet Mignon
4 oz. Pate Foie Gras
1 (10 x 15-inch) puff pastry
6 oz. Perigodine sauce
Cut approximately a 20 ounce piece of tenderloin. Cook
on broiler until brown. Lay out puffed pastry sheets. Cut two
slices of pate for bottom of meat, two for top. Wrap pastry
and decorate. Egg wash the pastry, and bake in oven to a
degree of customer specification (all roast meats are checked
with thermometer readings ONLY - not by sight only or guess
work). Serve with Madeira sauce and truffles.
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