Pork tenderloin with pastry

FILLET STEAK with PASTRY INGREDIENTS 06121 4 PEOPLE half a beef tenderloin (in one piece), a roll of frozen pastry, 2 chicken livers, 50 g of Goose liver, 1 die, 1 onion, 1 carrot, 1 tbsp butter, 1 cup of dry white wine, 2 eggs, extra virgin olive oil, parsley, salt and pepper.

Salt and pepper the PROCEEDINGS, ungetelo with oil and bake in oven for 20 minutes.

Fried in butter, the onion, carrot and a handful of parsley, chopped, add the chicken livers, cut into small pieces and FRY for a minute.

Pour the wine and crushed nut.

Cook for a minute to fire, stir and add the foie gras and beaten egg.

Unroll the puff pastry sheet, thawed first, roll out the dough with a rolling pin to make it thinner.

Put over pasta, prepare vegetables and beef.

Wrap closing edges and brush the surface with beaten egg.

Prick several times and drill a small hole to let out the steam.

Cook strong focus for thirty minutes.

You can serve it hot, cold or both.