Did a roast fillet the other night, and was inspired by foxfish's mushroom thread.
I sliced open the fillet to make it into a long slice, spread pate de foie over it, and then filled it with a lightly fried mixture of garlic, onions, and dried oyster mushrooms, porcini and (edit: ) shitake mushrooms presoaked in a bordeaux wine that i bought that was only good for cooking. rofl
I rolled it all up again, tied it all together, stuck that electronic meat thermometer in it and put it in a roasting pan, with hand crushed garlic cloves, bit of chopped onion, black pepper and some olive oil.
i cooked it medium rare, was really nice, served up with roasted red pepper, butternut, sweet potato and a couple of roast tatties.. and made up some gravy with the juices from the roast and vegetables, and some leftover mushrooms, pureed with the "minipimer" (what the hell do you call those things in English?)
anyway, wasn't bad.
Edit: was oyster mushrooms
not oysters, my bad writing.
I sliced open the fillet to make it into a long slice, spread pate de foie over it, and then filled it with a lightly fried mixture of garlic, onions, and dried oyster mushrooms, porcini and (edit: ) shitake mushrooms presoaked in a bordeaux wine that i bought that was only good for cooking. rofl
I rolled it all up again, tied it all together, stuck that electronic meat thermometer in it and put it in a roasting pan, with hand crushed garlic cloves, bit of chopped onion, black pepper and some olive oil.
i cooked it medium rare, was really nice, served up with roasted red pepper, butternut, sweet potato and a couple of roast tatties.. and made up some gravy with the juices from the roast and vegetables, and some leftover mushrooms, pureed with the "minipimer" (what the hell do you call those things in English?)
anyway, wasn't bad.
Edit: was oyster mushrooms
not oysters, my bad writing.
Last edited:
