Fillet crusted

Preparation:

Preparation: Turn on the oven at a very high temperature (about 250 degrees) a quarter of an hour before starting to cook. Take the fillet, rub it with a little butter and salt, put it in a pan with the oil, put it in the hot oven and let it cook for about twenty minutes, turning it over. Remove it from the oven and the pan and let it cool. Open the can of paté, knead it for a moment, spread it over the cooled meat and try to cover it. With a rolling pin, roll out the pastry into a thin sheet and wrap the fillet in it. Close so that the dough settles without overlapping excessively. Lightly beat the egg yolk and with a kitchen brush spread it on the dough to polish it. Arrange the roll on the buttered oven plate, put it back in the oven, at a slightly lower temperature, for a quarter of an hour. Serve immediately and slice.