250g beef tenderloin ; 30-40gm goose liver ; 1piece puff pastry ; Duxxel mushroom paste*
*Mix mushroom, chopped garlic, chopped shallot, Montreal seasoning, red wine, butter
Step 1: Preheat the Combi at 220℃. Combine all of the Duxxel mushroom ingredients together and pour onto tray, set Combi to Convection mode 220℃ and let cook for 8 minutes. Remove from oven and puree in mixer.
Step 2: Place the flat pan into Combi and preheat Combi to 280℃. Season goose liver with salt and pepper. Set Combi to Convection Mode 280℃ then shirr the goose liver both side onto the flat pan in 1minute
Step 3: Place beef tenderloin on top of goose liver. Spread the Duxxel mushroom paste over and wrap with puff pastry. Blush some egg yolk on top the puff pastry, then set Combi to 170℃ and cook for 25 minutes.