Beef with bacon and tomatoes, baked in puff pastry

Beef with bacon and tomatoes, baked in puff pastry


1 kg of beef (fillet)
200 g of bacon (I used smoked)
300 g tomatoes
400 g puff pastry (I used yeast)
5-7 sprigs of thyme
greens to taste
5 tbsp. vegetable oil
half lemon juice
1 tbsp. dried herbs (I used Provence)
2-3 cloves of garlic

Cooking marinade.
Mix vegetable oil and lemon juice.
Add garlic extruded through the garlic press.
Add herbs.
Salt, pepper.
Meat grease marinade, put in foil.
Foil wrap.
Put in a baking dish.
Put in the oven.
Bake at 180 degrees for 35–45 minutes.
Cool the finished meat.
Cut tomatoes into slices.
Cut greens.
Roll out the dough into a rectangle about 3-4 mm thick.
Put the meat.
Wrap strips of bacon.
Spread thyme sprigs on bacon.
Put the tomatoes.
A little salt.
Sprinkle with greens.
Dough zaschipnut.
Cover the baking dish with baking paper or grease a little.
Put the meat in the dough.
Put in preheated to 180 degrees oven.
Bake for 20-25 minutes.

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