&lt;h3 style=&quot;font-family: 'Open Sans', sans-serif; color: rgb(68, 68, 68); margin-bottom: 10px;&quot;&gt;Millefeuille of fillet with porcini scented with thyme&lt;br&gt;&lt;/h3&gt;


&lt;p style=&quot;margin-bottom: 0cm;&quot;&gt;It is not the usual fillet, but a delicate and original recipe.&lt;/p&gt;


&lt;p&gt;&lt;/p&gt;


&lt;p style=&quot;margin-bottom: 0cm;&quot;&gt;Saute a clove of garlic in 2-3 tablespoons of oil. Add the ALFICHEF Funghi Porcini and fragrant with the thyme leaves. Cut the fillet into thin slices and add salt and pepper. Engrave the slices of bread in a circular pastry rings, put a spoonful of mushrooms on bread and a slice of fillet. Alternate the layers and finish with mushrooms. Bake at 200 degrees and garnish with a slice of crispy bacon.&lt;/p&gt;


&lt;p&gt;&lt;br&gt;&lt;/p&gt;


&lt;p&gt;&lt;img src=&quot;http://alfichef.davidmonetti.com/image/catalog/suggerimenti/funghi-porcini-trifolati-hotel/millefoglie-filetto.jpg&quot;&gt;&lt;br&gt;&lt;/p&gt;