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Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
Pastry
- 70 g salted butter, cold, diced
- 140 g plain flour, plus extra for dusting
- 40 g water, chilled
Mushroom Duxelle
- 1 shallot, halved
- 10 g unsalted butter
- 200 g chestnut mushrooms, halved
- 3 - 5 sprigs fresh flat-leaf parsley, leaves only
- 1 sprig fresh thyme, leaves only
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 5 g truffle oil
Stilton Rarebit
- 40 g beer
- 75 g Stilton, cut in pieces
- 100 g Cheddar cheese, extra mature, cut in pieces
- 30 g breadcrumbs
- 10 g plain flour
- 1 medium egg
- 1 egg yolk, from medium egg
- 2 tsp English mustard
- 1 dash Worcestershire sauce
Celeriac Purée
- 600 - 700 g celeriac (1 whole celeriac), peeled, cut in pieces (2-3 cm)
- 380 g whipping cream
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 6 pieces beef fillet (175-200 g each)
- olive oil, for brushing
- fine sea salt, for seasoning steak
- ground black pepper, for seasoning steak
- 2 Tbsp fresh parsley, leaves only, chopped, for garnishing
- Inf. nutricional
- por 1 portion
- Calorías
- 3473 kJ / 830 kcal
- Proteína
- 51.3 g
- Carbohidratos
- 28.3 g
- Grasa
- 56.9 g
En colecciones
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