Fillet of Beef à la Camargo

Ingredients

• beef fillet
• 1 1/2 decilitres cream
• 250 grammes foie gras
• salt
• pepper
• 60 grammes chopped truffles
• truffles
• bards of fat
• tartlet crusts
• noodles in cream
• foie gras
• butter
• truffle slices
• sauce Périgueux
• pot-roasting juices

Instructions

1. Trim the fillet and remove the chain; open the fillet lengthwise along the side, where the chain was.
2. Scoop out the flesh from the inside so as to leave a case with walls and bottom about 1.5 cm thick.
3. Chop the scooped-out flesh finely and work into it, little by little, 1 1/2 decilitres of cream and 250 grammes of foie gras per kilo of flesh.
4. Season with salt and pepper, check the consistency of the forcemeat and finish it with 60 grammes of chopped truffles per kilo.
5. Fill the hollowed fillet with this forcemeat, reshape it to its natural form and stud it with truffles.
6. Wrap it in bards, tie it, and pot-roast it carefully, checking as you go that the forcemeat inside is poached through but not overcooked.
7. Remove the bards and glaze the fillet.
8. Set it on the serving dish and surround it with small tartlet crusts filled with noodles in cream.
9. On the noodles of each tartlet set a scallop of foie gras cut with a plain round cutter and sautéed in butter, and top each scallop with a slice of truffle.
10. Serve separately a sauce Périgueux with the pot-roasting juices added, skimmed of fat and reduced.