Fillet Of Beef In Paté Crust

Preparation:

Preparation: Defrost the puff pastry. Wrap the fillet in the bacon slices, tie it with white kitchen string. Drizzle the bottom of an oval pan with oil. Place the meat on top, cover and cook in a preheated oven at 220 degrees for 10 minutes. Withdraw. Let cool. Remove the twine and bacon. Carefully spread the whole fillet with the truffle paté. Wrap it in puff pastry. Close the wrapper well by pressing with your fingers along the edges. Brush the surface of the dough with the yolk diluted with a spoonful of milk. Make two small holes in the pasta to allow the steam that forms during cooking to escape. Place it on the baking tray and cook at 200 degrees for 20 minutes: the pastry must be golden. Leave to rest for 5 minutes, cut into slices, pass onto a serving plate and serve. Accompanying wines: Barolo "Riserva" DOCG, Brunello Di Montalcino DOCG, Brindisi Rosso Patriglione DOC.