Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 180 minuti |
Ingredients
| 500 g | puff pastry |
| 800 g | beef tenderloin |
| 12 slices | of raw ham (or prosciutto crudo) |
| 5 cucchiai | mustard |
| 1 | egg yolk |
| q.b. | salt |
| q.b. | black pepper |
| 800 g | champignon mushrooms |
| 1 cloves | garlic |
| q.b. | extra virgin olive oil |
| 120 g | 00 flour |
| 325 g | Sterilgarda microfiltered whole milk |
| 1 | egg |
| 20 g | butter |
| 700 g | red wine |
| 600 g | beef broth |
| 1 | shallot |
| 1 | Bay leaf. |
| 500 g | ratte potatoes |
| 125 g | butter |
Preparation
- Prepare the meat broth.
- Remove the excess fat from the beef tenderloin, then wrap it tightly in plastic wrap.
- Let it rest in the refrigerator for 30 minutes. Meanwhile, clean the mushrooms and finely chop them with a knife.
- In a pan, heat a drizzle of oil, then add the garlic and mushrooms.
- Season with salt and pepper, and cook over high heat until they dry out. Transfer them to a bowl and let them cool completely. Take the tenderloin and season it with salt.
- In a pan, add a drizzle of oil and the butter, then let it melt. Sear all sides of the tenderloin until golden brown.
- Let it cool and brush it with mustard on all sides.
- In the same pan where the tenderloin was cooked, add the finely chopped and flour-coated shallot.
- Sauté for a few minutes, then deglaze with red wine.
- Once the alcohol has evaporated, strain everything through a sieve, collecting the liquid in a pot.
- Add the beef broth, a bay leaf, and let it reduce over heat until it thickens to a dense consistency.
- Prepare the crepes: In a bowl, whisk the egg, then add 200g of Sterilgarda whole milk and the melted and slightly cooled butter. Season with salt and pepper.
- Add the flour and whisk until the mixture is smooth and lump-free. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.
- Place the raw ham on a sheet of plastic wrap, slightly overlapping the slices to form a rectangle, then spread a layer of mushrooms on top.
- Place the beef tenderloin on top of the mushrooms, then roll the slices of prosciutto around the meat, wrapping it tightly in plastic wrap. Twist the ends like a candy wrapper and refrigerate for 30 minutes. Meanwhile, prepare the puff pastry on the countertop.
- Take the crepe batter and stir it to bring it back together. Grease a non-stick pan with butter, and once it's hot, pour a ladle of batter in the center. Rotate the pan to evenly coat the bottom with the batter.
- Cook for about one minute over medium-low heat; when you notice the edges starting to lift, flip the crepe and cook on the other side. Repeat the process until all the batter is used up; with these quantities, you should make 4 crepes.
- Once the resting time for the tenderloin has passed, place the crepes on a sheet of plastic wrap, slightly overlapping them. Then, place the tenderloin in the center.
- Cover the tenderloin with the crepes, then wrap everything tightly in plastic wrap, twisting the ends like a candy wrapper. Let it rest in the refrigerator for 30 minutes.
- Prepare the mashed potatoes: Boil the potatoes in salted cold water, which will take about 30-40 minutes depending on their size. Meanwhile, heat the remaining Sterilgarda whole milk in a separate saucepan.
- Once the potatoes are cooked (check with a fork), drain them and let them cool for a few minutes, then peel off the skin.
- Mash the potatoes and transfer them to a pot, then add the butter and the warm Sterilgarda whole milk.
- Season with salt and cook over low heat, stirring constantly, until you achieve a smooth and homogeneous consistency.
- Take the tenderloin out of the refrigerator, place it in the center of the puff pastry, and gently wrap it.
- Trim the excess puff pastry. Transfer the tenderloin to a baking sheet lined with parchment paper and brush the pastry with the egg yolk.
- Bake in a preheated fan oven at 180°C for 35-40 minutes, depending on your desired level of doneness.
- Once baked, let the tenderloin rest for a few minutes before slicing it. Plate by spreading the mashed potatoes on the bottom of the plate, then place a slice of tenderloin on top. Finish with the red wine sauce.
Grill the chicken breast and cut it into strips Place the chicken in a bowl and season with chives, salt, pepper and extra virgin olive oil. Mix Add the ...
Social Wall