Tenderloin in pastry with glazed carrots
Instructions
Defrost the dough at room temperature.
Melt the butter in a pan and let wilt finely chopped shallots.
Scalded butter lively flame threads from both sides and let them cool.
Add salt and pepper.
Spalmateli with the Pate and, if you like, spread over sliced thick truffle as a coin.
On lightly floured work surface roll out the dough into a thin sheet, crop it into 4 squares in the center of which fit the threads, close the squares of dough by pressing OK at the edges, brush the surface with the egg yolk and passed in already warm oven to Bake until the pastry is golden.
Prepare baby carrots: boil them in lightly salted water, drain and drain, then rosolatele with butter, cover with white wine and, when the latter will be evaporated, add the vinegar and sprinkle with sugar.
Let them cook on a low flame and covered container until they are cooked and will have absorbed all the liquid.
Ingredients and dosing for 4 persons
- 400 g of frozen puff pastry
- 80 g of butter
- 800 g of thread in slices from 200 g
- 1 shallot
- 200 g of goose liver paté
- 1 black truffle (optional)
- 1 egg yolk
- Salt
- Pepper
- For glazed carrots:
- 450 g of baby carrots
- 40 g of butter
- 1/2 cup of white wine
- 2 tablespoons of wine vinegar
- 1 tablespoon of sugar