He dreamed of being a cook but in the face of family injunctions, he became the head of a plastics manufacturing company in the Paris region. “Nono” as he is nicknamed is a famous and generous cordon bleu. At 14, he made his first recipes and not just any recipes. Those of Christmas meals inspired by the books of great chefs given to him by his parents: “They trusted me. I concocted the foie gras terrine with artichokes from Georges Blanc, the turbot with shellfish from Alain Ducasse, the beef filet en croute… I prefer cooking to eating. My pleasure is to bring different people to the table who have things to share, who will forget their worries.”
For the crusted beef fillet, you need 1.2 kg of beef fillet; 500 g of puff pastry; 1 egg yolk; 20 g of butter; 1 small truffle (optional); salt pepper. For the sauce: 250 g of button mushrooms; 30 g of butter; 15 cl of liquid cream; 1 tablespoon of Madeira. Heat the butter in a pan; place the fillet in it to fry on all its sides, over high heat. Drain the meat and let cool. Preheat your oven to 210 degrees. Spread the puff pastry on a floured work surface. Form a large rectangle, place it delicately on the baking tray. Place the completely cold fillet on the dough. If you want to add truffle, place strips along the entire length of the fillet and save the juice to add to the sauce. Using a brush dipped in the beaten egg yolk, brush the edges of the pastry, then fold them over the top to completely envelop the meat. Press lightly with your fingers to seal well. Apply the egg yolk over the entire surface of the dough. Bake for 30 minutes in the oven. Meanwhile, wash the mushrooms, cut off the earthy ends. Finely chop by hand or in a blender, stems and caps. Melt the butter in a pan; Add the chopped mushrooms to brown gently. Add salt and pepper and cook gently for 20 minutes uncovered. Add the Madeira and cream, stir well, cook for another 20 minutes and serve separately, very hot. Accompany with very fine green beans, snow peas or dauphine potatoes.