A recipe from Tom Victor GAUSDAL - Bocuse d'Argent 2005
Catégorie : Meat
Niveau : Medium
Temps de préparation : minutes
For 6 people
Mix all the ingredients for the pastry in a food processor. Once it has formed a ball, wrap in a sheet of foil, and leave to rest for an hour.
Fry the meat in butter in a large saucepan. Mix in the onion and brown. Add the flour, dilute. Pour on the wine, the beef stock and the rest of the vegetables and herbs.
Leave to simmer for around 1 hour. Add the beef tails and mushrooms after frying them lightly first. Season with salt and freshly ground pepper. Add the parsley. Place the stew in a terrine.
Roll out the dough to a thickness of 3-4 mm. Cut out a long strip, and place it on the plate, sticking down the edges with egg. Brush the pastry with egg. Pinch the edges of the pastry along the mould to give an attractive shape. Make a hole to let the steam escape. Decorate to your taste with pastry.
Cook at 200°C for around 30 min until the pastry is golden and crispy.