среда, 26. октобар 2016.

Filet Minjon u sosu od vina i pečurki * Filet Mignone in Mushroom Wine Sauce




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Po neki put treba sebi priuštiti poneki komad i malo skupljeg mesa. A još kad to podelite sa gostima da i oni uživaju, je baš super.

Sastojci

600 g fileta
300 g shii take pečurki
1 crveni luk
1/3 šolje crnog vina ( ja sam koristila Shiraz , koji smo i pili uz jelo)
200 ml bistre govedje supe.
50 g putera
so i biber, po ukusu



Priprema

Meso isečemo na 4 fileta
Oko 20 minuta pre nego što počnemo da ga pečemo dobro posolimo i pobiberimo



Pripremimo sos.

Istopimo oko 25 g putera. Kad se dovoljno zagrejao , dinstamo sitno iseckann luk, dok postane staklast.
Dodamo isečene pečurke, pa dinstamo još oko 5 minuta.
Sipamo vino i bistru supu,  ostavimo da se polovina tečnosti ispari. Dodamo so i biber i oko 20 g putera.
Promešamo  i sos je gotov.


U drugom tiganju zagrejemo ostatak putera pa ispečemo filete. Zavisno od toga kako volite meso pečeno,  (mi volimo srednje) pečete ovako:


2 do 3 minuta malo pečeno (rare)
4 do pet minuta za srednje ( medium rare) i duže za dobro srednje pečeno...... mada ovaj način ne odgovara baš filetu.

Ja sam uz ovo pravila grilovano povrće, koristeći, ljubičastu i običnu šargarepu, witlof, crveni luk , 6 čenova belog luka, neočišćenog i narandžastu cveklu. Sve premazano medom sa limunom. Naslagati u tepsiju i peći na 220 stepeni C oko 20 minuta.



Samo da napomenem da sam dobila dosta pitanja prošli put, kada sam pravila ljubičasti prokelj da li je to GMO. Mislim sa sigurnošću vam mogu reći, da u moju kuhinju i usta ne ulazi GMO ni po koju cenu.

Sve seme dolazi od King Seeds koji imaju organska i stara semena.

Kao  drugi prilog servirala sam Kolačiće od krompir pirea sa nekim dodatcima, a recept možete pogledati OVDE


 Za predjelo : Antipasto




I kao desert :  Kolač po ideji moje omiljene blogerke Zoki:  Pita sa jabukama i kremom od vanile, samo što sam ja koristila karamel umesto vanile i dodala suvo groždje. Recept moj, nisam još postavila



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Filet Mignone with Mushroom Wine Sauce




Sometimes we should allow ourselves to have a good expansive piece of meat. And if we can share it with Family and friends, even better!

Ingredients

 600 g Filet
300 g Shii Take mushrooms, sliced
1 red onion, finely diced
200 ml clear beef stock
1/3  cup of red wine ( I used Shiraz, which we also had with food)
50 g butter
salt and pepper , to taste


Create

Cut filet in 4 pieces. Salt and pepper and put aside for 20 minutes.

Prepare sauce

Saute onion in butter till its glazed. Add sliced mushrooms and saute for another 5 minutes.
Add wine and beef stock and let it simmer till halved . Season with salt and pepper, add add few nice chunks of butter. Mix well. Sauce done



Heat butter in the pan and bake your filets. We love it medium rare and approx times are:

For rare 3 to 4 minutes
For medium rare 4 to 5 minutes
For medium well done  somewhat longer...

As side dishes I served:

Grilled vegetables glazed with lemon honey. I used purple and normal carrots, witlof, red onion, 6 unpeeled cloves of garlic and orange beetroot. Glazed them with lemon honey and grilled for 20 minutes on 220 Degrees C.
To be clear , last  time when I made purple brussel sprouts I got question if those were GMO. Now I can assure you that nothing GMO comes into may kitchen or my mouth. Never!
All the seeds are comng from organic and heirloom King seeds.

My second side dish were Potato cakes , for which you can find reciep on my blog HERE


As appetizer we had Antipasto


 As Desert we had Apple pie with Butter Scotch pudding and golden Raisins, for which I got idea from my favourite Food Bloger Zoki and adapted it a little. Still to publish that Recipe.



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