Proceedings

Brown the bacon fillet on all sides in a nonstick skillet. In the same skillet, melt a knob
of butter and chopped shallots and two grinds of pepper, brown and deglaze with a glass of port or red wine, add two tablespoons of Reggio Emilia balsamic vinegar and reduce to desired density. Peel and finely chop the mushrooms champignon mushrooms, the garlic stripped of its soul, and the parsley. Brown the mushrooms with the garlic and parsley until the mushrooms have lost all their water. At this point begin to assemble the wellington. Arrange the mushrooms on the foil, then the fillet and
roll in the foil, squeezing very tightly. Let rest in the refrigerator 15 min to stabilize. Open the puff pastry, arrange it on the foil. Brush the yolk mixed with cream onto the puff pastry and place the fillet on top. Roll up tightly to avoid air pockets and close the sides with the flaps
of a fork. brush the entire surface with the yolk+cream and decorate as desired with the tip of a knife. Sprinkle the surface with flaky salt and bake at 200°C for 15 to 20 min.
Let rest a few minutes before cutting and serve with red wine sauce.