Kim Milan's Pithivier

• 250g beef tenderloin
• 200g portobello mushrooms (or button mushrooms)
• 1 sheet puff pastry dough
• 4 leaves Swiss chard
• 1/2 onion
• 1 tsp minced garlic
• 3 tbsp heavy cream
• 2 eggs
• 60g all-purpose flour
• 125ml milk
• 30g butter
• a little thyme
• 1 piece dark chocolate (70%)
• 1 tbsp cognac
• 100ml red wine
• salt to taste
• pepper to taste

Recipe 🍳

Cooking tips 💡

• Remove all moisture from the mushroom duxelles and blanched Swiss chard to keep the pastry crisp and not soggy.
• Create a steam vent on top with foil before baking to prevent the pastry from bursting due to internal moisture.
• Rest the baked pithivier for at least 10 minutes to allow the meat juices to settle, ensuring a clean, beautiful slice.

Recommended for 🙋

• ⭐Those preparing a main course for guests or a heartfelt year-end home party.
• ⭐Those who want to try their hand at the classic French pastry meat pie technique.