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Recipe Beef Tenderloin En Croute To Pat


Beef Tenderloin En Croute To Pat

Recipe yeld 6 servings

Ingredients

1 G Beef Fillet Of 1000
1 Package Frozen Puff Pastry
100 G Truffle Pat
100 G Bacon Large
1 Egg Yolk
1 Tablespoon Milk
Olive Oil

Amount Per Serving Calories: 519


Method

Thaw the puff pastry.
Wrap the fillet in slices of bacon and tie with string white kitchen.
Veiled oil the bottom of a pan oval.
Lay the meat, cover and bake in a preheated oven at 220 degrees for 10 minutes.
Withdrawn.
Let cool.
Remove the string and the bacon.
Spread all over the fillet carefully with truffle pat.
Wrap in puff pastry.
Tightly fitting the housing by pushing with your fingers along the edges.
Brush surface of dough with egg yolk diluted with a tablespoon of milk.
Make two small holes on the dough to give way to steam that is formed during baking to escape.
Lay them on baking tray and bake at 200 degrees for 20 minutes the dough should be golden.
Let stand 5 minutes, cut into slices, go on serving platter and serve.
Accompanying Wines: Barolo DOCG Riserva, Brunello di Montalcino DOCG, Rosso Brindisi DOC Patriglione.

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