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Preparation time
25 minutes
Total time:
1 hour
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Ingredients
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500 mL (2 cups) finely chopped white mushrooms
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10 mL (2 tsp.) lemon juice
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15 mL (1 tbsp.) butter
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To taste, Fresh ground salt and pepper,
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125 mL (½ cup) maple syrup
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125 mL (½ cup) Sensations by Compliments Aged Balsamic Vinegar of Modena
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125 g (¼ lb.) duck liver mousse, cubed
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10 mL (2 tsp.) Compliments olive oil
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4 beef tenderloin medallions, 2.5 cm (1 in.) thick (about 150 g each)
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12 Compliments Phyllo Pastry Sheets
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45 mL (3 tbsp.) butter, melted
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Directions
- Preheat the oven to 200°F (400°C).
- Prepare the mushroom duxelles: toss mushrooms in the lemon juice so they don't brown. Melt the butter in a skillet and cook the mushrooms without browning until all moisture has evaporated, about 10 minutes.
- Salt and pepper to taste and then refrigerate.
- Bring the maple syrup and balsamic vinegar to a boil in a saucepan and reduce, stirring constantly, until it reaches a syrupy consistency. Reserve over very low heat.
- Use a fork to mix together the duck liver mousse with the chilled mushroom duxelles. Set mixture aside at room temperature.
- Heat olive oil in a skillet and then sear the medallions 3 minutes on each side. Set aside on a plate.
- For each bundle: Roll out the first phyllo pastry sheet on a work surface and brush on melted butter with a pastry brush. Add a second sheet and brush with butter again. Cover with a third phyllo sheet. Cut the rectangle of pastry to make the biggest possible square. Place a beef medallion on the phyllo square and top with one-quarter of the mousse mixture. Make a bundle by bringing the corners and sides into the centre and pinching them together.
- When four bundles are formed, bake on a baking sheet for 15 minutes until a thermometer inserted in the centre of the meat registers 70°C (160°F) for medium doneness.
- Place each bundle on a large plate with a drizzle of the maple-balsamic reduction.
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