fillet of veal with foie gras, mushrooms and vegetables served in bone cardoncelli:
Maxime For the potatoes:
10 g. Butter 5 g. Parmigiano Reggiano 50 g. Potatoes
to the thread:
to the thread:
130 g. Veal fillet
50 g. Veal brown 30 g. Butter
2 g. Marjoram Salt and pepper to taste
10 g. Extra virgin
For the vegetables in bone:
5 g. Shallot 10 g White turnip
2 g. Timo 10 g.
carrots Salt and pepper to taste 10 g Zucchini
for mushrooms cardoncelli: Salt and pepper to taste
50 g. Mushrooms cardoncelli 2 g. Shallot
10 g. Butter 1 No Veal Osso
qb Salt and pepper 15 g. Extra virgin
1 g. Marjoram
1 g. Timo
For the foie gras and garnish:
30 g. goose liver
2 g. Black Truffle
taste Salt, pepper, garlic and thyme
2 g. Black truffle slices
10 g. Fried leeks
- clean the bones cut to 5 cm and blanching in salted water and a bay leaf.
- Peel the potatoes, cut with a mandolin ( http://www.rgmania.com/prodotti/posateria-1/coltelleria/mandoline/ ) into thin slices, place a crown on a sheet of baking paper, sprinkle with Parmesan cheese and cook in microwave at full power for 2 minutes.
- Cut julienne carrots, turnips and zucchini, cook in a pan with olive oil, shallots, thyme, salt and pepper, keeping them crisp. Stuff the bone and finish in the oven for 3 minutes.
- Cook the mushrooms in a pan previously cleaned and washed with shallots, thyme, marjoram, butter, salt and pepper.
- Season the beef with foie gras (http://it.wikipedia.org/wiki/Foie_gras) with olive oil, shallots and thyme coarsely chopped Salt and pepper, caramelise in the pan, remove the foie gras and finish cooking in the oven. Degrease the sauce, deglaze with water truffle, add the brown stock and reduce taste and adjust with extra virgin olive oil and emulsify.
- Place the mushrooms in the middle of the plate over the bone above the crown stuffed with potatoes, beef tenderloin, foie gras, sautéed bone, the black truffle. sauce and garnish with fried leeks.
© Andrea Bevilacqua
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