Roast meat covered

06720 ROAST MEAT COATED INGREDIENTS for 4 PEOPLE 700 g lean beef, 75 g of mashed potato flakes, 300 g of milk, 4 tablespoons of olive oil, 25 g butter, 3 egg yolks, an egg white, 2 Sage leaves, a sprig of Rosemary, a bay leaf, a glass of white wine, a sprinkling of nutmeg, salt, pepper.

Grease the meat with half the olive oil, add salt, pepatela.

Put on bright flame a frying pan with the oil remained along with Sage and Rosemary.

Saucepan and cook the meat 5 minutes.

Wet with white wine, lower the heat, put the lid on.

Cook 40 minutes: the meat must form a golden crust.

Withdrawn then the meat from pan, let cool.

Meanwhile, bring to a boil in a saucepan the milk with a salt pot holder.

Remove the Pan from heat, add a dl of cold water.

Pour in casserole potato flakes, stir vigorously.

Add the chopped butter, nutmeg and stir to mix.

Add the egg yolks and egg whites, one at a time and keep on stirring vigirosamente.

Filled with the puree a pastry bag with a star nozzle.

Heat oven to 190ø.

Lined with a sheet of baking paper a plaque.

Lean roast well dried with kitchen paper.

Then cover with strips of puree made fall out of your pocket.

Bake 20-25 minutes.

Remove from the oven, place the roast on a serving dish.

Brought to the table and cut the roast into slices so that the cuts are between a strip of puree.