1 pound mignon, cleaned
200 g of smoked bacon
Salt and black pepper to taste
Pâté:
300 g of pork loin
300 g of beef, cleaned
One medium onion, chopped
One clove of garlic
One half teaspoon of salt
Black pepper to taste
One tablespoon of Aji-no-moto
100 g of fresh bacon
One teaspoon of nutmeg
300 g of puff pastry (can be bought pre-made)
Three egg yolks
One can of asparagus
Four cooked carrots, cut into slices
One can of peas
Molho:
One tablespoon of flour
Half a liter of beef broth
200 g of mushrooms, sliced
One-quarter cup of Madeira wine
1 pound mignon, cleaned
200 g of smoked bacon
Salt and black pepper to taste
Pâté:
300 g of pork loin
300 g of beef, cleaned
One medium onion, chopped
One clove of garlic
One half teaspoon of salt
Black pepper to taste
One tablespoon of Aji-no-moto
100 g of fresh bacon
One teaspoon of nutmeg
300 g of puff pastry (can be bought pre-made)
Three egg yolks
One can of asparagus
Four cooked carrots, cut into slices
One can of peas
Molho:
One tablespoon of flour
Half a liter of beef broth
200 g of mushrooms, sliced
One-quarter cup of Madeira wine
Make incisions in the mignon and insert small strips of bacon
Season the mignon with salt and pepper
Place it in a well-greased baking dish, bake at moderate heat until desired point is reached
Let it cool in the refrigerator
Prepare a cold pâté with the following ingredients: pork loin, beef, onion, garlic, salt, black pepper to taste, Aji-no-moto, and fresh bacon
Process everything in a blender three times
After that, add nutmeg
Beat with an electric mixer until it's cold
Wrap the mignon with the pâté, roll it in puff pastry, brush with egg yolks, and bake at hot heat until the dough is golden brown
Cut and garnish with asparagus, carrots, peas, and serve with the sauce
To make the sauce, dilute the flour in Madeira wine
Combine with beef broth and mushrooms, stir constantly, and let it simmer for 10 minutes
