Description
This dish is very fond of my son. He also loves to cook. When he bought a book of French pates, we have prepared this meat and now this is our family recipe. Try it!
Ingredients
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Meat
1 piece
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Minced meat
500 g
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Shallots
4 piece
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Garlic
3 tooth
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Tomato paste
1 Tbsp
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Cognac
1 Tbsp
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Mustard
1 Tbsp
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Salt
-
Allspice
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Paprika sweet
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Chicken egg
1 piece
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Butter
1 Tbsp
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Vegetable oil
1 Tbsp
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Puff pastry
250 g
Cooking
Heat in a large skillet, oil and butter.
The pan heated up - put the fillets, which we washed and dried with paper towel.
Fry on all sides until it turned a beautiful Golden color.
Spread the meat on a plate, salt, pepper, sprinkle with seasoning of pepper, smeared mustard (I take "Dijon", any).
Now in the same pan, where roasted just the meat, spread the finely chopped shallots and garlic. Fry.
Forgot to take a picture... In a pan add the mince and fry until cooked. Remove from heat, add tomato paste, cognac, stir. As mixed, add the egg and mix again. It does not curdle. Roll out the puff pastry ( I used purchased frozen, half pack), spread the stuffing and put on top of our fillets.
Wrap the dough in our meat, put on baking tray seam side down. You can cut off some of the pastry and decorate the top to anoint beaten egg and put in the oven at 200 degrees for half an hour. Then turn off the oven and wait another 10 minutes. Ready!
Voila and Bon Appeti!
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