Beef fillet cooked at low temperature with Porcini mushrooms, carrots and bean sprouts
Ingredients | Serves 1
Preparation method
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Dip the beef fillet in extra virgin olive oil and salt; sear it in a non-stick frying-pan. Quickly cool it in the blast chiller. Put the fillet in a vacuum cooking bag with some extra virgin olive oil, garlic and fresh thyme. Either steam it or cook it in a roner at 58°C for about 3 hours. Peel the carrots and blanch them quickly in water and salt, then cool them in iced water. Prepare the brown stock by binding it with a knob of butter and some chopped fresh thyme. Once the fillet is cooked, cut it into medallions and baste it with the brown stock. Dry the Gran Pezzi Porcini Mushrooms from excess oil and sear them in a non-stick pan with garlic, butter and a sprig of rosemary, then add the carrots. Arrange the slices of fillet on a serving dish, alternate with the carrots and Porcini mushrooms. Dress the fillet with the sauce and complete with the bean sprouts as a garnish.
Prepared with ROBO products
Altre deliziose idee per te
10 mins preparation | 35 mins cooking time
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
