Fillet Wellington

Recipe second for 4 people based on Veal - cooking method oven.

Preparation:

Preparation: Wrap 1000 g of fillet with slices of bacon and tie it. Pass it for 30 minutes in a preheated oven at 150 degrees. Let it cool, free it from the string and the bacon and spread it with a little liver pâté. Roll out a rectangle of puff pastry (fresh or frozen), place the fillet in the center and close the pastry around the meat, leaving 2 or 4 holes for the steam to escape. Brush the puff pastry with egg yolk and put in a preheated oven at 180 degrees until the pastry is well cooked and golden. Serve hot with Madeira sauce.