Beef tenderloin crusted pâté

Thaw the puff pastry.

Wrap the fillet into slices of bacon, tie it with white kitchen string.

Veiled of oil the bottom of a pan.

Lay the meat, cover and bake in preheated oven at 220 degrees for 10 minutes.

Withdrawn.

Let cool.

Remove the Twine and the bacon.

Spread carefully around the tenderloin with truffled paté.

Wrap it in puff pastry.

Close the housing by pressing with your fingers along the edges.

Brush surface of dough with egg yolk diluted with a tablespoon of milk.

Make two small holes on the dough to give way to the steam that forms during cooking to escape.

Place them on the baking sheet in the oven and bake at 200 degrees for 20 minutes, the dough should be golden.

Let stand 5 minutes, cut into slices, passed on the serving dish and serve.

Accompanying wines: Barolo Riserva "DOCG Brunello Di Montalcino DOCG, Red Patriglione Brindisi DOC.