Ingredients: 400 g (1 lb) puff-pastry
800 g (1.75 lb) beef steak
200 g (7 oz) liver paté
8 slices bacon
2 small black truffles, cut into sticks
1 egg
2 Tbs brandy
1 Tbs butter
pepper, salt
Preparation:
Thaw puff-pastry.
Sprinkle beef with brandy, season with salt and fry it a little bit. Wrap it with bacon and bind with a string. Place it in the tray, put in preheated oven (200 C,
392 F) and roast for 10 minutes. Take it out of the oven, take off string and bacon and let it cool.
Pierce beef at an angle with a sharp pointed knife at random. Stuff the truffles into all the incisions and gaps you have made with the knife. Spread liver paté over beef.
Roll out the pastry, put beef in the middle, smear ends with egg, cover with other end of pastry and seal it.
