| 4-4 to 5 oz. fillets mignons | Black pepper |
| 2 tbsp. cooking oil | 1/4 lb. Pate |
| 14 oz. pkg. frozen puff pastry | 1 egg |
| 1 tbsp. milk | |
| Dry filets and pepper generously. Pour cooking oil into black cast iron skillet and preheat. Sear filets on both sides (about 2 minutes or less). Remove from heat and set aside to cool. Place on cookie sheet and top each filet with 1/2-inch slice of pate. Cut pastry (thawed) into squares large enough to drape over the filet, making sure sides are covered. Pinch together at corners. Preheat oven to 400°F. Beat egg and milk together. Brush mixture over the pastry. Bake 20 minutes |