Filet In Puff Pastry With Glazed Carrots

Preparation:

Preparation: Let the pasta defrost at room temperature. Melt the butter in a pan and add the finely chopped shallots. Blanch the fillets in butter on both sides over high heat and let them cool. Salt and pepper. Spread them with the paté and, if you like, spread slices of truffle as thick as a coin on top. On a lightly floured work surface, roll out the dough into a thin sheet, cut it into 4 squares in the center of which you will place the fillets, close the squares of dough by pressing well on the edges, brush the surface with the egg yolk and put into the preheated oven to cook until dough will be golden. Prepare the baby carrots: blanch them in lightly salted water, drain and drain them, then brown them with the butter, pour over the white wine and, when the latter has evaporated, add the vinegar and sprinkle with the sugar. Leave them to cook over a very low flame and with the container covered until they are cooked and have absorbed all the cooking liquid.