Beef with puff pastry

post-title

How to make beef with puff pastry, wrapping the meat with slices of bacon in the first phase of cooking and sprinkling the fillet with black truffle and goose liver pate, for cooking in the crust.


Ingredients for 6 people

- 800 g of beef fillet

- 400 g of frozen puff pastry


- 200 g of goose liver pate

- 1 black truffle

- 8 slices of smoked bacon


- 1 egg

- 1 knob of butter

- 2 tablespoons of Brandy


- salt and black pepper

Preparation of the beef with puff pastry

Thaw the puff pastry.

Recommended readings
  • Fried veal meatballs with potatoes, bacon and walnuts
  • Wild boar in salami with olives and tomatoes
  • Veal belly cooked at low temperature
  • Tender veal stew
  • Chicken breast with almonds

Sprinkle the beef fillet with the Brandy, then salt it, pepper it and wrap it in the slices of bacon.

Tie everything with kitchen string and arrange the fillet in a pan with a knob of butter.

Put the meat in the preheated oven at 200 ° C and cook for 20 minutes.

After taking the fillet out of the oven, untie it and remove the bacon, then let it cool slightly.

Cover the roll of meat with the black truffle cut into flakes, then spread the liver pate over the entire surface, using a moistened spatula.

At this point, roll out the thawed puff pastry to a thickness of a few millimeters and place the fillet in the center.

Close the meat inside the pastry, sealing the edges well with a little beaten egg.


Decorate the surface with the leftover pasta cut into strips, making them stick with the beaten egg.

Cook the fillet in a crust in a preheated oven until the pasta is golden brown.

Slice the fillet into a crust and serve it still hot.

Beef Puff Pastry - Beef Pastries (August 2020)


Tags: Main courses of meat
Top