Patê de tend (reusement)

Components

• 1 cup (tea) of tender roast, chopped into approximately 5 slices
• Half a cup (120 g) of ricotta cream
• Half an onion
• 2 tablespoons of cognac
• Half a tablespoon of olive oil
• season with salt as desired

Setup phase

1. Remove the onion’s skin and dice it.

1. Heat a skillet over medium heat. Add the olive oil and then the onion. Season with a pinch of salt and cook for about 3 minutes until softened.
2. Pour in the cognac and cook, stirring occasionally, until the liquid evaporates. Move the onion to a food processor, add the chopped tenderloin and ricotta cheese. Blend thoroughly until smooth. Season with salt to taste.
3. Place the paté in a bowl (or glass container). Serve alongside toast or raw vegetables. NOTE: This paté can be kept in the refrigerator for up to 3 days when stored in an airtight container.

Delicate with a honey and orange glaze

This is the recipe that inspired this tasty paté.