Shelly's Recipe

FILLET IN PUFF PASTRY

Category: Steaks - Beef

1 1/2 lb beef fillet
3 oz thin slices pancetta or Canadian bacon
1/2 lb puff pastry
3 tbsp aged Balsamic Vinegar
2 tbsp extra-virgin olive oil
1 tbsp mustard
1 tbsp Worcestershire sauce
1 beaten egg
Flour, salt and pepper

Preheat oven to 475. Remove fat and skin from the fillet with a sharp knife. Rub with oil. Season with salt and pepper. Brown in oven for 10 minutes. Put aside to cool and reduce oven temperature to 400.

In the meantime, brown pancetta in a skillet over moderate heat. Add vinegar, Worcester, and mustard. Remove pancetta when browned and save. Reduce sauce by two thirds and use part to baste the fillet. Put the remaining sauce back on the burner. Stretch it with more Worcestershire sauce if necessary. Season, adjust density, and keep warm.

Roll pastry to 1/8 inch. Wrap the fillet first with the pancetta, then with the puff pastry, close well, brush with egg, and bake in oven until the pastry is golden. Serve with sauce on the side.

Serve with a flavorful Italian red wine such as Benvolio Merlot Toscana.