Tenderloin ragout with vegetable patties

Name: Tenderloin ragout with vegetable patties
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/2 pack (225 g, 2 slices) deep-frozen puff pastry; 375 g Broccoli; 250 g Carrots; 250 g Mushrooms; 150 g Shallots; 400 g Pork tenderloin; 400 g Fillet of beef; 200 g Long grain rice; 7-10 Tbsp Salt; 30 g flaked almonds; 30 g Butter or margarine; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 5 TABLESPOONS Brandy; 1 glass (400 ml) Beef stock or clear beef bouillon; 150 ml Cremefine for cooking; 3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp Grease; 7-10 Tbsp condensed milk

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1/2 pack (225 g, 2 slices) deep-frozen puff pastry
375 g Broccoli
250 g Carrots
250 g Mushrooms
150 g Shallots
400 g Pork tenderloin
400 g Fillet of beef
200 g Long grain rice
7-10 Tbsp Salt
30 g flaked almonds
30 g Butter or margarine
7-10 Tbsp Pepper
3-4 Tbsp Oil
5 TABLESPOONS Brandy
1 glass (400 ml) Beef stock or clear beef bouillon
150 ml Cremefine for cooking
3 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp Grease
7-10 Tbsp condensed milk

Directions

1
Place the puff pastry slices next to each other and let them thaw at room temperature for about 20 minutes. In the meantime clean the broccoli, divide into florets, wash and drain. Peel, wash and slice the carrots.
2
Clean the mushrooms and possibly halve them depending on the size. Peel, halve or quarter shallots. Roll out puff pastry slices a little larger so that you can cut out two circles (each 12-13 cm Ø) from each plate.
3
Press circles into greased tartlet cups (approx. 10 cm Ø) and spread with condensed milk. Place the moulds on a grid. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes.
4
In the meantime cut pork and beef fillet into pieces. Remove the finished pies from the moulds and let them cool on a cake rack. Put rice into 400 ml boiling salted water and let it swell covered over low heat for about 20 minutes.
5
Put the broccoli and carrots in a little boiling salted water, cover and cook for 6-8 minutes, remove and drain. Roast the almonds in a pan without fat and take them out. Heat the fat in the pan and fry the mushrooms while turning.
6
Season with salt and pepper. Add vegetables and almonds, toss briefly and keep warm. Heat oil in a pan and fry first pork fillet and then beef fillet pieces briefly and thoroughly.
7
Season with salt and pepper and remove. Sauté the shallots in hot frying fat. Deglaze with brandy and stock. Stir in creme fines, add meat again and bring to the boil. Stir in the sauce thickener and cook for another 1 minute.
8
Season the ragout with salt and pepper. Cut a lid off the pies and fill with vegetables. Arrange ragout with rice and vegetable pies on plates. Serve garnished with parsley.