Sunday, June 3, 2007

Tip Of The Tongue Red Hole


- 1 pork tenderloin or beef (500 gr. more or less)
- 1 puff pastry sheet
- 200 gr sliced \u200b\u200bmushrooms
- 100 Gr
cream - 1 egg
- 1 onion
- 100 Gr goose pate
- Sal
ground pepper
- Olive oil
- Flour


Season the sirloin and brown over high heat on both sides. Remove and set aside.

In the remaining oil fry the onion into rings and when golden add the sliced \u200b\u200bmushrooms.

When it is golden brown, remove a little oil and add the cream and pate. Season and cook a little. Book.

Separate dough will puff pastry at room temperature. Sprinkle the table with flour and roll to extend it without losing a rectangular shape. Put a bit of background that we have done in the center of mass.

Place the tenderloin over and put another layer on top of fillet background

Wrap the puff pastry and seal the ends painted with egg so it does not take off and the juices are condensed. Put on a baking tray and paint the pastry with beaten egg. Bake in preheated oven at 200 degrees for 30 minutes

And this is the result

Served with demi-glas sauce (see recipe in Sauces)


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