Lamb tenderloin in puff pastry, with dried tomatoes and sage.
Since I had some of my puff pastry inverted from my galette des rois, I thought this would be the occasion to use it for another recipe, this time salty! Also small advice to recover puff pastry: don't put them especially not in a ball as for a broken mass; but get all the pieces and their layer To preserve the puff pastry. Then, just refrigerate them a few minutes before spread the dough again. Then browsing will always be perfect;)
I planned lamb fillets for food, so instead of simply roasting them, I prepared them flaky crust with a simple fill made with a jar of sun-dried tomatoes and fresh sage leaves.
Result a meat mellow thanks to browsing and well scented for dried tomatoes! A gift, to remake very quickly;)
Preparation time: fifteen minutes
Cooking time: twenty minutes
Total time: 35 minutes
Preheat your oven to 180 ° C. Brown the lamb fillets on all sides and let cool in the refrigerator.
Cut the dried tomatoes into very small cubes.
Spread the puff pastry finely and cut into two rectangles large enough to wrap the lamb fillets. Place the dried tomatoes and sage leaves in the center of each square of dough, then place the meat on top.
Brush the dough with egg yolk diluted in a little water and then close the dough to wrap the meat. Place, weld underneath, in a baking dish.
Brown the puff pastry with egg yolk and decorate with a knife. Don't forget to drill the dough in 2/3 places to let the steam escape.
Bake for 20 minutes.