Esta es una exhibición prevé de cómo se va ver la receta de 'Beef Fillet With Périgueux (Périgord) Sauce' imprimido.

• Click here to print
• o regresate de nuevo a Beef Fillet With Périgueux (Périgord) Sauce.

Receta Beef Fillet With Périgueux (Périgord) Sauce

by CookEatShare Cookbook

Ingredientes

1 tenderloin beef roast, weighing 2¼ lb (1 kg), barded and tied with string 3 tbsp oil 4 shallots 1 tbsp flour 4/5 c. (20 cl) dry white wine

4/5 c. (20 cl) concentrated beef stock, fat skimmed off 2 tbsp cognac 1 whole truffle or possibly a small can of truffle pcs Salt and pepper

Direcciones

1. Preheat the oven to 425°F (220°C)
2. Place the roast in an ovenproof dish with 1 Tbsp. of oil
3. Peel and chop the shallots. If you are using fresh truffles, peel them (but keep the skin and put it in a hermetically sealed container with  some Large eggs, to make a delicious omelet infused with the flavor of truffles)
4. Cook the roast for 20-25 min in the oven, depending on how well done you like it
5. Do not forget to turn it halfway through cooking
6. When it is cooked, take it out of the oven, season with salt and pepper and wrap it in aluminum foil to keep hot
7. Fry the shallots in 2 Tbsp. of oil in a saucepan over a low heat, without
8. letting them brown When they are soft, sprinkle them with flour, stir it in, immediately add in the white wine, mix well with a wooden spoon and add in the stock. Stir again and reduce by half, so which the sauce is thick sufficient to coat the back of a spoon
9. Once the roast is out of the oven, deglaze the dish with the cognac, scrape it well with a spatula to break up the sediment and pour it into the sauce in the pan. Stir in the truffle pcs, adjust the seasoning and increase the heat a couple of times to hot it through
10. Take the roast out of its aluminum envelope, remove the bard and carve it into slices. Put the slices into a dish or possibly onto plates, and cover with the sauce

© 2024 CookEatShare