Step by Step Instructions

Step 1

直至中間的牛柳熱度達到52-54度

Step 2

Trim off the fat from the fillet and cut it into a 3-4 inch thick and 10 inch length. Season with salt and pepper

Step 3

Spread the surface of the fillet with the pate de foie gras

Step 4

Rub the black truffle

Step 5

Roll the puff pastry dough into a rectangle approximately 5mm thick, place the fillet in the center

Step 6

Fold the ends over and wrap the fillet around

Step 7

Brush the egg wash over

Step 8

Until the center of the beef reaches 52°C-54°C