Beef wellington
Instructions
Wrap with slices of bacon 1000 g thread and tie it.
Pass it for 30 minutes in the oven already warm to 150 degrees.
Cool, free of the rope and the bacon and cover with little liver paté.
Draw a rectangle of puff pastry (fresh or frozen), place the fillet in the middle and close the pasta around the meat leaving 2 or 4 holes for steam to escape.
Brush with egg yolk pasta browse and navigate to the oven already warm to 180 degrees until the dough is well cooked and golden.
Serve hot with Madeira sauce.
Ingredients and dosing for 4 persons
- Slices of bacon
- 1000 g of veal fillet
- Little of liver paté
- Puff pastry
- Egg yolk
- To serve:
- Madeira sauce