Crown of Bordeaux kings

Ingredients

4 beef tenderloin steaks
2 tbsp olive oil
1 clove garlic, minced
1/4 cup dry red wine
1/4 cup minced shallots
1/2 cup beef broth
1/2 tsp dried thyme
4 slices of foie gras
1 puff pastry sheet
1 egg, beaten

Instructions

Preheat the oven to 400°F (200°C).
Season the steaks with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Add the garlic and cook for 1 minute.
Add the steaks to the pan and cook for about 3-4 minutes per side for medium-rare.
Remove the steaks from the pan and set them aside.
Add the red wine to the skillet and bring it to a boil. Reduce the heat to low and simmer for a few minutes.
Add the shallots, beef broth, and thyme to the pan. Cook for about 10 minutes, until the sauce thickens.
Remove the sauce from the stove and let it cool down a bit.
In a separate pan, sear the foie gras slices for about 1 minute on each side.
Roll out the puff pastry sheet into a large rectangle. Cut out four circles that are slightly larger than the steaks.
Place the steaks in the center of each pastry circle. Top with a slice of foie gras.
Brush the edges of the pastry with beaten egg.
Carefully fold the pastry over the steak and foie gras and press the edges together to seal.
Brush the top of each pastry crown with beaten egg.
Bake the crowns in the oven for about 20-25 minutes, until the pastry is golden brown.
Serve the crowns with the red wine and shallot sauce.

Verdict

The Crown of Bordeaux Kings is a decadent and rich dish fit for royalty. The beef tenderloin is cooked to perfection and paired perfectly with the luxurious slice of foie gras. The flaky puff pastry adds a comforting crunch to the dish and the red wine and shallot sauce ties everything together. This recipe is the perfect choice for a special occasion or a romantic dinner for two.