Beef pate with vegetables

Use cooked beef (250 g) and, if the meat is not ready yet, boil it in lightly salted water until tender first. Cool the beef and cut it into large pieces so the blender handles it more easily.

Cut onion (100 g) and bell pepper (70 g) into small cubes, slice garlic (6 g) thinly, and grate carrot (120 g) on a coarse grater. Heat vegetable oil (40 g) in a skillet, add the vegetables, salt (4 g), black pepper (1 g) and Provençal herbs (1 g), then cook for 12-15 minutes over medium heat until the carrot and onion are completely soft.

Put the beef (250 g), sour cream (20 g) and cream cheese (120 g) into a blender and process until smooth. Add the cooked vegetables and blend again until the pate becomes smooth or slightly textured, whichever you prefer.

Divide the finished pate between jars or a small mold and chill completely for at least 2 hours. Serve it cold as a meat spread or a chilled appetizer.

If you want a denser pate, add the vegetables in two parts and stop when the texture feels right for spreading. It will firm up a bit more in the refrigerator.