Sunday Lunch - French Food at Home (Full Episode) | Cooking Show with Laura Calder

beef tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Pork tenderloin is more affordable and still tender.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lighter and can be made at home.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat and ham is more budget-friendly.

egg yolk

🥗Healthier: flaxseed meal

💰Cheaper: whole egg

Flaxseed meal is a vegan alternative and whole egg is less expensive.

Sear beef tenderloin on all sides until browned, then let it cool.

Mince shallots and sauté in butter until soft.

Add button mushrooms to the shallots and cook until moisture evaporates.

Add half a cup of Madiera to the mushroom mixture and cook until dry.

Stir in 2 tablespoons of creme fraiche to bind the mixture together and cool it down in the freezer.

Assemble by spooning the mushroom mixture onto puff pastry, leaving a wide margin.

Place the cooled beef on top of the mushrooms and seal the edges with a fork.

Brush the top with egg yolks and cut slits for steam to escape.

Bake for 30 minutes until golden and puffed up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens