- 2 beef tenderloins
- Phyllo or crescent pastry dough
- 2 slices Cognac or other liver pate
- Dijon mustard
- Water or egg yolk
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- Preheat oven to 400°F [200°C].
- Into a frypan, brown beef tenderloin until done to taste; transfer onto a plate.
- Roll pastry dough into 2 large enough rectangles to entirely cover each tenderloin.
- Lay 1 slice liver pate over each tendreloin.
- Spread a little Dijon mustard over pate.
- Center steaks over pastry dough.
- Wrap each steak into pastry dough.
- Brush each with water or egg yolk.
- Brown into preheated oven until golden, for approximately 15 minutes.
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