Medallions With Wood Sauce + Tips Rectified
Ingredients:
1 kilo of filet mignon, cut and five parts
5 slices bacon
½ cup corn oil, to fry
Spices:
2% of the weight of the meat of salt or 1 tablespoon of salt
1 pinch of pepper to taste
Wood Sauce With Mushrooms:
350 grs. preserved mushrooms, washed thinly sliced
1 cup tea broth
1 or ½ cup (tea) dry wine wine
2 tomatoes without seed skins, diced into cubes
1 tablespoon full of butter
1 teaspoon full of cornstarch, dissolved in a little water
How to Prepare: the Medallions:
Cut the fillet by the width, in five equal parts.
There are 5 round medallions.
Around each, place a slice of bacon, hold it with a toothpick, to keep it in place.
Fry the medallions in the hot oil. Book
How to Prepare the Sauce Wood:
To fry the onion in the butter, to add the chopped tomatoes, the broth of meat leave in the fire, until reduce in the half, to join the sliced mushrooms, the wine wood dried, later it swells broth with diluted maisena in some water.
Place the medallions on a large platter side by side, pouring the hot sauce over the top.
Tips:
If you want you can spread overhead capers.
Serve with individually shaped white rice in a small bowl, green salad at will:
Arugula, endive, almeirão, lettuce, chicory and cherry tomatoes.
Tear the leaves or chop very small.
Decoration:
To decorate each dish, serve with a small raw apple dug, stuffed with applesauce
If you prefer to change the apple per sleeve ear.
Ingredients:
1 kilo of filet mignon, cut and five parts
5 slices bacon
½ cup corn oil, to fry
Spices:
2% of the weight of the meat of salt or 1 tablespoon of salt
1 pinch of pepper to taste
Wood Sauce With Mushrooms:
350 grs. preserved mushrooms, washed thinly sliced
1 cup tea broth
1 or ½ cup (tea) dry wine wine
2 tomatoes without seed skins, diced into cubes
1 tablespoon full of butter
1 teaspoon full of cornstarch, dissolved in a little water
How to Prepare: the Medallions:
Cut the fillet by the width, in five equal parts.
There are 5 round medallions.
Around each, place a slice of bacon, hold it with a toothpick, to keep it in place.
Fry the medallions in the hot oil. Book
How to Prepare the Sauce Wood:
To fry the onion in the butter, to add the chopped tomatoes, the broth of meat leave in the fire, until reduce in the half, to join the sliced mushrooms, the wine wood dried, later it swells broth with diluted maisena in some water.
Place the medallions on a large platter side by side, pouring the hot sauce over the top.
Tips:
If you want you can spread overhead capers.
Serve with individually shaped white rice in a small bowl, green salad at will:
Arugula, endive, almeirão, lettuce, chicory and cherry tomatoes.
Tear the leaves or chop very small.
Decoration:
To decorate each dish, serve with a small raw apple dug, stuffed with applesauce
If you prefer to change the apple per sleeve ear.
Nenhum comentário:
Postar um comentário