It's time for His Majesty's flesh. How not to value the taste of this noble food except with the cooking on the plate? Today I propose a dish that is born as a fillet, but which I replaced with a cut of meat called "hat of the priest". It is very similar to the fillet, it is still a thin cut and has a small grain of fat in the center which, personally, I think gives a little ' more flavor to the meat.
But let's see how to prepare…
Ingredients for 4 people:
800 grams of priest's hat in one piece
2 Big Potatoes
100 grams of sliced bacon
1 glass of full-bodied red wine
1/2 teaspoon of granular nut
1 tablespoon of pink pepper
Extra virgin olive oil to taste
1 teaspoon of potato starch
Himalayan Rose salt to taste
Salt and pepper Q. b
A sprig of rosemary
Let's start by preparing the meat: we get four slices as homogeneous as possible and the height of three fingers about; We take kitchen string and wrap each touch of meat trying to give it a shape as round as possible, crush the grains of pink pepper and let on our slices of meat. And let's put the whole thing aside.
Dedicate now to the contour. Wash and clean the potatoes, affettatele with the help of a mandolin and obtain slices of about 3 mm high. Passatatele in a bowl and dress with a drizzle of oil, a pinch of salt and one of pepper. Cut the bacon roughly with a knife. Light the oven at 190 ° and let it preheat. Grease a muffin mold with a little oil and start, putting at the base, a sprig of rosemary then start to arrange the potatoes alternating with the bacon. Fill in this way four moulds and bake for 30 ' always checking the degree of cooking from time to time.
We prepare the red wine sauce. In a saucepan pour the glass of wine together with the nut and the starch and bring it to the fire in low flame. Help with a whip to turn the sauce and prevent it from sticking. Let's reduce and thicken. Put a frying pan on the fire with a drizzle of oil and let it heat up. As soon as the oil is hot, we will take a look at our meat that we'll seal on each side. For a cooking the blood cook the meat for 3 ' on the other side, then prolong the cooking until you reach the degree of cooking that you like. As soon as you have reached the desired level of cooking, add the sauce in the same frying pan, spraying the meat and letting it bake very few seconds. We turn off, grind at the moment our salt rose above the meat and we flatten.
Tips for mise en place:
In the dish we lay on one side our potato tower and on the other our touch of meat. With a spoon pour the sauce on the meat to make it more shiny and, filling the tip of the spoon, we drop the sauce around the meat little at a time trying not to end it on the potatoes.
Enjoy your meal!!!!!