-
1
Season the tenderloin with chopped garlic, salt and pepper and leave to marinate for 30 minutes.
-
2
In a saucepan, pour the butter and turn on the stove.
-
3
Place the tenderloin and let it brown on both sides (at low heat to avoid burning the butter).
-
4
Cool off with the cup of Jeropiga and let ascertain slowly for 5 minutes.
-
5
Roll out the pastry dough on the counter and spread with pate in the place where you put the meat (leave space without pate and then join the mass ends).
-
6
Remove the meat from the pan and place in the dough.
-
7
Reserve the sauce casserole.
-
8
Fold the dough in order to wrap the meat.
-
9
With the beaten egg, brush the dough.
-
10
Place a refractory container brushed with olive oil and bake at 360u00b0F for 40 minutes.
-
11
In the middle of cooking, if the puff pastry is already gold, cover it with a sheet of silver paper .
-
12
Place the casserole with the sauce again on the stove.
-
13
Wash the fresh mushrooms, laminate them finely and add it in the casserole.
-
14
Let it saute over low heat.
-
15
Finally, add the cream and season with a pinch of salt, freshly ground pepper and nutmeg.
-
16
When the meat is ready, pour the sauce of mushrooms around and serve garnished with baked rice, pre-fried small potatoes in the oven and lettuce salad, carrot and radish.
