Truffled filet
Instructions
Picket the fillet with bits of black truffle, spread of paté and wrap it in bacon.
Pull the puff pastry rolling pin, place the tenderloin and wrap it up by sealing the edges.
Brush with beaten egg yolk and arrange in a buttered baking dish.
Passed in a hot oven at 200 degrees for about 30 minutes.
Halfway through the cooking, turn the fillet.
When the crust is well browned, baked, sliced and served immediately.
Ingredients and dosing for 4 persons
- 1/2 black truffle
- 1 veal fillet of 500 g
- 300 g of frozen puff pastry
- 50 g of sliced bacon end
- 150 g of liver paté
- 1 egg yolk
- Butter