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Ingredients

• 1 kg beef tenderloin
• 80 g veal
• 100 g bacon
• 80 g canard liver
• 150 ml cream
• 2 tablespoon port wein
• salt, pepper, thyme, Dijon mustard
• 50 g porcino (i have used dried as i could not get fresh)
• 200 g white mushroom
• cognac
• meat stuck
• truffle
• 1 sheet frozen puff pastry, thawed and if you like 1 more for decoration
• 1 egg
• For pommes duchesse:
• 1000 g potato
• 200 g butter
• 6 egg yolks
• truffle
• salt

Description

Traditonal Christmas Day Lunch In Our Family. You Should Optimize Cooking Time, Because We Do Not Like To Eat Meat Rosa, But Prefer When It Is Well Done.

Group Recipes