I would like to contribute to this community a Gastronomic Experiences By Chef Gustavo Pasquini ft. Chef Steemit
INGREDIENTS
Main Ingredients
800g tenderloin
Salt, pepper
Egg wash Celestine crepes
75g flour
150ml Milk
2 eggs
10g butter
Salt, pepper
Sauce
2 shallots
100ml veal stock and beef trimming
50g butter
50g carrots
50g onions
50g celery
50g garlic
1 bouquet of herbs
Turned vegetables
Carrots
Turnips
Butter
Salt, sugar
Doll – Pastry
Pastry to cover the meat.
PREPARATIONS
Beef – 20m cook
Temperature 180 °
STEP 1 – Sieve the flour and mix with the eggs. Slowly add milk to the mix. Melt the butter and chop in your herbs. Filter the liquid, add the melted butter and mix all together.
STEP 2 – Tie string loosely around the meat. Cut and retain the trimmings. Fry the meat, then add salt and pepper and put the meat in the freezer for 10 minutes.
STEP 3 – Cut the carrots, onions, celery and shallots into small cubes. Fry the vegetables, meat trimmings, garlic and butter in a pan for 3 minutes. Remove the vegetables and meat from the pan. . Add the stock to the saucepan and start scratching the saucepan for 30 seconds. Filter the stock from the saucepan and reduce until it becomes a sauce. Add salt and serve.
STEP 4 – Take the meat from the freezer. Cut the string around the meat. Cover the entire meat with doll pastry. There must be two lines of doll pastry, one on the top of the meat and the other at the bottom of the meat. Press very well around the meat with the fork. Add egg wash to the top of the pastry and cook in the oven for 20 minutes.
STEP 5 – Peel the carrots and turnip and cut them into slices. Boil these for 10 minutes and fry with butter. Add salt and pepper to serve.
By Chef Gustavo Pasquini
About Me
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.
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Where in Brasil are you located? Would love to check out your stuff in March 2017 when I head there
I am from Sao Paulo , Will be good @soggypotatos I will be here ;)
Thanks
This looks delicious!
Thanks @ines-f its a very good Recipe ;)
I'll definitely give it a try! Following you now ;)
Thanks @ines-f I am Following you too :)