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Add a photoRaciónes: 8
Ingredientes
- 50 gm dry porcin/ceps rinsed
- 300 ml dry white wine
- 50 gm buffer
- 500 gm fresh chestnut/button mushrooms roughly minced
- 2 clv garlic peeled and minced
- 25 gm plain flour
- 150 ml double cream
- 4 x rib roast trimmed boned and tied
- Â Â by the butcher (once boned weighing about 3.3 kg)
- Â Â truffle oil (preferably white) to taste
Direcciones
- For the sauce soak the dry mushrooms in wine for 30 min then strain over a jug.
- Heat the butter gently fry the fresh mushrooms and garlic for 10 min add in the porcini cook for a further 10 min then increase the heat and add in the flour.
- Stir well for a minute then add in the soaking liquor and cream.
- Cook over a low heat stirring for 8 to 10 min till the sauce has thickened a little. Season to taste leave to cold then chill. Reheat gently just before serving and add in a few dashes of truff le oil according to taste.
- For the beef place the meat (without added fat) in a roasting tin and cook at 230C/450F/Gas Mark 8 for 15 min then reduce to 170C/325F/Gas Mark 3 and continue to cook for 18 min per 500g (for mediumrare) basting a couple of times. Remove to a hot serving dish cover with foil and rest for 15 min before carving and serving with the sauce.
- Have the beef at room temperature for an hour before cooking.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 8 servings | |
| Calories 619 | |
| Calories from Fat 243 | 39% |
| Total Fat 27.1g | 34% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 140mg | 6% |
| Potassium 945mg | 27% |
| Total Carbs 31.92g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.34g | 0% |
| Protein 51.53g | 82% |
