Filet Mignon larded with porcini mushrooms sauce on rosemary-creamed potato-today's kitchen… Emanuele

Today we will be tempted by the filet mignon by Emanuele. A new recipe sent to allow you to enjoy this delicacy.  What are you waiting for? Send us your recipes, we are waiting for you!!!!
But we see the steps needed to make it happen.

Ingredients for 2 people
For the thread:

 

2 portions of thick fillet 3 fingers
50 grams of lard in slices or raw bacon in slices
1 Walnut of butter
For the sauce:
 
20 grams of dried porcini mushrooms
400 ml coconut milk
2 tablespoons of Parmigiano Reggiano
1 teaspoon curry
Dried chili powder and salt Q. b

For the cream of potatoes:

4 Small potatoes
2 tablespoons of Parmigiano Reggiano
Milk, dry rosemary ground and salt to taste

 

Procedure:
 
The fillet is the most tender part of the calf, but also the less tasty part, so it is obligatory to accompany it with a sauce with a strong flavour, like the one with porcini mushrooms. The potatoes then are a perfect contour to match.

 

First we prepare the sauce and the cream: take the dried mushrooms and break with your hands in small pieces, put them in a saucepan and cover flush with hot water. Let them soak for at least 15 minutes, meanwhile boil the potatoes. When they are cooked remove the peel and pass them in a masher, put the purée in a saucepan, add the Parmesan, a sprinkling of rosemary and a little milk. Stir and continue to add milk until you get a puree from creamy consistency, tending to the fluid. Keep the mash in hot and indulge in the cream. Once the mushrooms have softened, place the saucepan over the heat and cook for 5 minutes in their own water, then add the coconut milk, parmesan cheese, curry and a pinch of chilli pepper. Cook everything without a lid, stirring occasionally, until it is reduced to a cream. Adjust the salt and put the cream on the side in hot weather. Prepare the fillet giving it a round shape and wrapping with 2-3 slices of lard or bacon. Take the kitchen string and make 3 laps tight stopping then with a knot. Now comes the difficult part, or the cooking of the fillet: by its nature the fillet is very soft, so it is preferable not to eat it too cooked because it would be opposed to the palate. Unfortunately there are no universal cooking times, everything depends on the degree of cooking desired and the size of the fillet, the only sure thing is that the first step to do is to proceed to the "sealing" of the meat: Heat a plate, dissolve a walnut of Butter and place the fillets to cook in high flame for 2 minutes on one side, after Voltateli and proceed another 2 minutes for the second side. Once the two ends are sealed, cook the lard/bacon around, then turn the fillets vertically and continue cooking, constantly turning the meat until you get a crisp crust along the entire circumference. Lovers of very blood meat can also stop here, while those who want to continue cooking must cook the fillet for another 4-5 minutes per side a low flame to obtain an average cooking (these times refer to a portion of the medium large fillet , as pictured). At the end of cooking, let the meat rest 2 minutes and remove the string around it.
 

Tips for mise en place:

Pour the potato cream on a flat plate and beat it until it is evenly distributed. Place the fillet in the centre and pour over it and to the side of the plate 2-3 tablespoons of sauce. The remaining sauce can be poured into a sauce and put on the table at the disposal of the diners.


Enjoy your meal!!!!!




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