Preheat the oven to 190°C / 375°F. Melt one Tbsp. of olive oil and butter in a skillet over high heat. Quickly sear the medallions on all sides. Remove from heat and let cool.
In another skillet, melt the remaining butter and olive oil and toss in the shallot and the mushrooms until they soften. Add salt and pepper. Remove from heat and let cool.
Cut the liver pâté into four slices and put one on each medallion.
On a floured surface, roll out the puff pastry and cut out four circles at least 2 inches (5 cm) wider than the medallions. Cut out four more circles just a little larger than the medallions. Put the larger circles on a buttered cookie sheet. On each of these circles, place one medallion with its pâté topping along with a fourth of the mushroom-shallot mixture.
With a brush, apply beaten egg over the dough that shows under the medallions as well as on the smaller circles. Place the smaller circles over the medallions. Lift the bottom dough so it reaches the upper circles and pinch the two circles of dough firmly together to form a small bundle. Garnish with dough cuttings and brush beaten egg over the whole bundle. Make small cuts at the top of the bundles using the tip of a knife.
Bake in a hot oven until the crust becomes golden. Baking for 12 minutes will result in a rare-to-medium cooked steak. Serve with green beans mixed with red peppers stir-fried in olive oil.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
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