¶ Ingredienti
-
························| Filetto (controfiletto; cappello del prete; entrecôte) -
························| Pepe verde -
························| Senape -
························| Cognac (Brandy) -
························| Burro -
························| Panna -
························| Brodo di carne (liquido di cottura della carne) -
························| Sale -
························| Patate al forno (patate in padella col burro)
¶ Preparazione
- Salare la carne. Cuocerla a temperatura controllata a
54-60°C, recuperando il liquido di cottura. - Cuocere la carne in padella per farla dorare.
- Abbassare la teperatura della padella, aggiungere il burro, quindi sfumare col Cognac.
- Togliere la carne e aggiungere il brodo.
- Aggiungere il pepe verde, la panna e la senape, far ridurre ad una crema. Nel frattempo tagliare la carne a fettine.
- Impiattare la carne aggiungendo la crema sopra la carne e le patate al lato.
