Beef in puff pastry with mushrooms and pâté

Beef in puff pastry with mushrooms and pâté

1 kg beef fillet
130 g of liver pie
60-70 g of fresh mushrooms
1 pack of puff pastry
1 egg
vegetable oil
black pepper
salt of sea

Grate a large sea salt in the prepared fillet of beef, let stand a little while the sunflower oil is heated in the pan.

Fry the meat, periodically turning to uniformly blanch and let it cool down a little.

Lubricate the fillets with the prepared liver pate and overlay on all sides finely chopped mushroom plates. Turn the oven on for 180 degrees.

Straighten the layer of puff pastry, put a piece of meat on it, gently pat the dough around the fillet and cover it with beaten egg yolk and send it to the oven.

Beef in puff pastry with mushrooms and pâté will be ready in 50-60 minutes. You can serve the dish to the table both hot and cold.