Dispositivos y accesorios
Esta receta ha sido creada para funcionar con una combinación específica de dispositivo y accesorio. Sin esta combinación específica, el resultado no está garantizado.
Individual Beef Wellingtons with Red Wine Jus
Ingredientes
Mushroom Duxelle
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fresh portobello mushrooms quartered225 g
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dried porcini mushrooms soaked in boiling water for 15 minutes then drained and squeezed of excess water10 g
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shallots halved50 g
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unsalted butter diced30 g
-
garlic clove1
-
Madeira wine50 g
-
fresh thyme leaves2 sprigs
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fine sea salt1 pinch
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ground black pepper1 pinch
Beef Wellingtons
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unsalted butter diced (2 cm), then frozen for 1 hour200 g
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plain flour plus extra for dusting200 g
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water cold90 g
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fine sea salt½ tsp
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groundnut oil for searing and greasing
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beef fillet steaks (180-200 g each, 3-4 cm thick)4
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ground black pepper for seasoning
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large eggs beaten2
Red Wine Jus
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shallots halved50 g
-
garlic clove1
-
fresh thyme leaves1 sprig
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salted butter diced50 g
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port100 g
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red wine150 g
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liquid beef stock hot100 g
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balsamic vinegar20 g
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dark brown sugar35 g
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fine sea salt or to taste1 pinch
-
ground black pepper or to taste1 pinch
Dificultad
avanzado
Inf. nutricional por 1 portion
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