Fillet of beef en croûte
Shallots in Tricastin red wine and meat jus  

Ingredients for 4:
600 g of beef fillet
Puff pastry
4 shallots
2 dl of red wine
1 egg
100 g of butter
1 sprig of fresh thyme
salt and pepper  

Method
Take the fillet of beef and roast it in butter with a little fresh thyme
Brown the fillet to seal it and prevent it from wetting the pastry
Cool
Unroll the pastry
Glaze the inside with egg yolk and then roll the fillet up inside the pastry
Glaze the outside of the pastry
Bake at 180° C and test with a needle to see when it is done
Chop the shallots, add the red wine and reduce
Add the juice from the meat and thicken with butter 

"Chocolate – Coffee" Cappucino

Chocolate mousse
300 ml milk
300 ml cream
75 g egg yolks
55 g sugar
200 g of 64% chocolate


Proceed as if making custard and when it is cooked, pour it over the chocolate.
Mix well and leave to cool 


Mascarpone cream
Beat 3 egg yolks with 125 g of sugar
Whip 150 g of cream
Mix 50 g of mascarpone with 50 g of fromage blanc, add the seed from one vanilla pod
Melt 1 leaf of gelatine in 12.5 g milk
Mix the egg yolks with the mascarpone, add the gelatine, and finish with the whipped cream 


Coffee granita
250 ml expresso coffee
30 g sugar

Mix and place in the freezer, then stir to form coarse flakes 


Yoghurt mousse
125 g sugar
125 g milk
2.5 yoghurts
25 dl cream
juice of half a lemon

Mix all the ingredients, sieve and keep in a cool place

Put to one side in a shaker
 

Assembly
In dessert dishes create layers. First pour in some chocolate mousse and when it is set, add the mascarpone mousse and leave to set in the cool.
When serving, cover with the coffee granita and then the yoghurt mousse.
Serve chilled