1/3 cup of dry white wine
1/4 cup of oil
2 tablespoons of butter
1/2 tablespoon of salt
1 tablespoon of dried thyme or estragon
300g of laminated croissant dough, frozen
200g of chicken liver pâté
1 piece of mignon filet (800g)
For brushing
1 egg
1/3 cup of dry white wine
1/4 cup of oil
2 tablespoons of butter
1/2 tablespoon of salt
1 tablespoon of dried thyme or estragon
300g of laminated croissant dough, frozen
200g of chicken liver pâté
1 piece of mignon filet (800g)
For brushing
1 egg
1
Season the meat with salt and thyme
Fry it in hot oil and butter for 10 minutes or until golden brown
Remove the filet, leaving the oil in the pan
2
Heat the pâté in the oil, add the wine, and let it start simmering. Reserve
3
Preheat the oven
Place the filet in a baking dish and cover it with the croissant dough
Trim the excess and push the edges underneath the meat
Use the remaining dough to decorate the top
4
Beat the egg and brush it over the dough
Bake for 25 minutes or until golden brown
Let it cool on a wire rack
Serve with pâté cream.
