Chicken terrine with pork tenderloin
Description
The recipe won't take much time. The terrine turns out juicy and very tasty. You can serve it as a hot main dish, as a cold appetizer for a festive table, or even take it outdoors. The internal temperature of the cooked dish should be at least 65 degrees. You can substitute the cauliflower with Brussels sprouts, and chicken fillet with turkey fillet. Serve hot.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Heat vegetable oil in a skillet and sear the tenderloin on all sides. Transfer to a plate.
- 3
Step 3
Chop the onion and garlic, then sauté in the pan where the meat was cooked for 3 minutes.
- 4
Step 4
Cut the bacon and cauliflower.
- 5
Step 5
Add to the sautéed onion and cook for another 3 minutes.
- 6
Step 6
Add cream, egg, salt, pepper, and sautéed vegetables with bacon to the minced meat. Mix well and place half of the mixture into a foil-lined baking dish. On top, place the seasoned beef fillet coated with mustard.
- 7
Step 7
Place the remaining filling on top and cover everything with foil.
- 8
Step 8
Bake at 200°C for 50 minutes until done.
- 9
Step 9
Open the foil and bake for another 5 minutes. Remove from the oven, let stand covered with foil for 10 minutes. Then slice and serve.