Beef and Shallot Purses
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 28 ozs Beef fillet
- 2 Tbsps Oil
- 28 ozs shallots
- honey
- balsamic vinegar
- ⅜ cup Red wine
- ⅜ cup Beef stock
- salt
- freshly ground peppers
- For the purses
- ¼ cup water
- ⅛ cup milk
- 1 egg
- ½ cup flour
- salt
- butter (for frying)
- 5 ¼ cups Porcini mushroom
- 1 clove garlic cloves
- 4 Chives
- parsley (to garnish)
Preparation
Kitchen utensils
1 Skillet, 1 Casserole dish (ca. 20 cm Ø), 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Oven rack, 1 Brush
Preparation steps
1.
For the purses, mix the water, milk, egg, flour and a pinch of salt to a smooth batter. Leave to stand for 30 minutes.
2.
Wash the meat and pat dry.
3.
Peel the shallots.
4.
Blanch the chives very briefly in boiling, salted water. Refresh in cold water and dry carefully.
5.
Season the meat with salt and pepper. Heat the oil and quickly brown the meat on all sides. Take out the pan, add the shallots and sweat briefly. Then add the red wine and stock. Return the meat to the pan, cover and cook gently over a low heat for about 30 minutes, until cooked (medium). Turn the meat several times during cooking.
6.
Heat some butter in a frying pan and make 4 thin pancakes (not too big) one after the other.
7.
Clean and dice the ceps. Peel and finely chop the garlic. Heat 2 tbsp butter and fry the mushrooms until golden brown. Add the garlic and remove from the heat. Fill each crepe with a little of the mushroom mixture and tie with a chive. Keep warm in the oven at 100°C.
8.
Take the meat out of the pan and allow to rest briefly, then slice and arrange on plates. Check the seasoning of the sauce and thicken slightly if you wish. Spoon over the meat, add a crepe purse to each plate and serve garnished with parsley.
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