Baby Has Rosy Cheeks From Cold

OUR THREAD ON THE WELLINGTON ROSTE

Here we are!
we too ventured into the thread a little our way to Wellington

Serves 2

2 beef fillets about 2.5 cm high
roll pastry
some Taggiasca denoccciolata
a couple of sun-dried tomatoes subt 'Oil

3 potatoes 3 slices of rolled Pacetta

pepper 1 egg salt and pepper



First I prepared the rosti potatoes.
Sbuacciare and grate the potatoes with a grater on large holes. Season with salt and pepper and add the cooked bacon in a frying pan into thin strips. Add beaten egg.

Heat a frying pan Cook the potatoes and half of trying to form a circle and trying to chess as much as possible so that good compact camera.
Cook on both sides and then possibly take away the heat.

Prepare the tenderloin.
First brown the fillet in the pan in its entirety in order to "seal" the meat.
pomorodi Chop olives and dried.
Roll out the pastry and divide into two equal parts. Apoggiare ancetta and over a slice of a bit of chopped olives and tomatoes and lay the meat over and aggungere a slice of bacon and chopped again. Close the fillet in puff pastry.
Bake until cooked puff pastry.

The result was very better to be the first attempt!

the threads EXIT FROM THE OVEN (MY LEFT AND THE RIGHT OF MY HELPER)

COOKING PERFECT!

all accompanied by a bottle of Amarone Masi 2004!
nb the rosti potatoes we used it as a base!

thank my helper for the idea!