1/3 cup of dry white wine
1/4 cup of olive oil
1 tablespoon of butter
1/2 teaspoon of salt
1 teaspoon of dried thyme or estragon
300g of frozen puff pastry, thawed
200g of mashed chicken liver
1 beef tenderloin (800g)
To baste: 1 egg yolk
1/3 cup of dry white wine
1/4 cup of olive oil
1 tablespoon of butter
1/2 teaspoon of salt
1 teaspoon of dried thyme or estragon
300g of frozen puff pastry, thawed
200g of mashed chicken liver
1 beef tenderloin (800g)
To baste: 1 egg yolk
Season the meat with salt and thyme
Fry it in hot oil and butter for 10 minutes or until golden brown on the outside
Remove the filet, leaving the oil in the pan
In hot oil, melt the mashed potato, add the wine, and let it start to simmer. Reserve
Heat the oven
Place the filet in a baking dish and cover it with the puff pastry
Cut off any excess and press the edges underneath the meat
With the remaining mixture, decorate the top
Beat an egg yolk and brush it over the pastry
Bake for 25 minutes or until golden brown
Let it cool on a wire rack
Serve with mashed potato cream.
