Ingredients for 8 people
1 clove of garlic
500 grams of beef fillet cut into thin carpaccio-style slices
Extra virgin olive oil
6 slices of sandwich bread
Pepper and salt
400 grams of fresh porcini mushrooms
Thyme leaves, chopped
6 slices of bacon approximately 3mm thick
Clean the mushrooms well, remove the earthy part of the stem, and cut them into slices. Brown the garlic clove in 2-3 tablespoons of oil in a pan, add the mushrooms, and sauté well. Before removing them from the regular heat, add salt, pepper, and freshly chopped thyme leaves and leave to cool.
Using a lightly greased pastry cutter, approximately 4cm high and 6cm wide, remove the rind from the bread slices.
Spread a spoonful of mushrooms on the bread, then a slice of fillet. Continue in this way alternating mushrooms, bread, and fillet, pressing each layer well and finishing with the mushrooms.
Cut the bacon slices into thin strips. In the meantime, put a non-stick pan on the heat and, when hot, add the bacon. Cook both parts until crispy, then place them on a tray covered with absorbent paper to dry the excess fat.
Place the millefeuille on a baking tray covered with baking paper and cook it in a hot oven at 200° for 8 minutes to obtain rare cooking or extend the cooking for a couple of minutes.
Once cooking is completed, remove the millefeuille from the pastry cutter and season with a drizzle of oil. Garnish the fillet and porcini mushroom millefeuille by adding a slice of crispy bacon and a sprig of fresh thyme.