Crusted tenderloin
Instructions
Turn on the oven to very strong temperature (about 250 degrees) a quarter of an hour before starting to cook.
Take the tenderloin, soffregatelo with a little butter and salt, put it in a pan with oil, put in hot oven and cook for about 20 minutes time.
Remove from the oven and from the Pan and let it cool.
Open the can of Pate, knock it hang for a moment on the cooled meat and try to cover it.
With a rolling pin roll the dough into thin sheet and wrap yourself thread.
Close so that the dough is firm without overlap.
Beat egg yolk slightly and with a kitchen brush spread the dough to rub it.
Place the roll on greased oven plate, place back in the oven, at room temperature, slightly less than a quarter of an hour.
Brought immediately to the table and sliced.
Ingredients and dosing for 4 persons
- 1000 g of tenderloin in one piece
- 400 g of frozen puff pastry
- 1 box of liver paté
- 1 egg yolk
- 1 tablespoon of olive oil
- 1 walnut butter
- Salt