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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. unsalted butter (30 gm, 1 oz, softened)
- 1 Tbsp. vegetable oil
- 1/4 cup shallots (25 gm, ¾ oz finely chopped)
- 1 1/2 cups portobello mushrooms (100 gm, 3½ oz finely chopped, from 4 large caps; remove the stems and gills before chopping, preferably in a food processor)
- ground black pepper
- kosher salt
- 1 Tbsp. fresh flat leaf parsley (1 gm finely chopped)
- plain flour (1/2 cup, 120 ml, 70 gm, 2-1/2 oz unbleached all-purpose)
- 1/8 tsp. kosher salt
- 2 large eggs
- 3/4 cup whole milk
- 2 Tbsp. unsalted butter (30 gm, 1 oz)
- 3 lb. beef tenderloin (center-cut, trimmed, side muscle removed)
- ground black pepper
- kosher salt
- 1 tsp. vegetable oil
- 2/3 cup chicken liver pâté (homemade or store-bought)
- 1 lb. puff pastry (homemade or store-bought, thawed overnight in the refrigerator if frozen)
- 1 large egg (lightly beaten)
- 1 tsp. unsalted butter (5 gm, softened)
- 1,350 grams portobello mushroom caps
- 2 Tbsp. olive oil
- 8 shallots (sliced)
- 2 Tbsp. fresh thyme (2 gm, chopped)
- 1 lemon zest (only)
- 225 grams baby spinach (8 oz)
- 1/4 cup breadcrumbs (15 gm, ½ oz)
- 4 oz. brie cheese (sliced)
- 16 oz. puff pastry
- 1 large egg (beaten)
- 1/2 vegetable stock (Cube, dissolved in ¾ cup, 180 ml of water)
- 2 Tbsp. crème fraiche
- 2 sausages
- 1/4 sheet puff pastry (cut in long strips)
- cheese (optional)
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