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
International Recipes Book – Main Course
http://www.gustavopasquini-shop.com
http://www.gustavopasquini.com
Blog Link - https://gustavopasquini.wordpress.com/2016/08/02/steemit-day-recipes-beef-fillet-wellington/