Barolo fillet and porcini mushrooms with potato millefeuille🥩
Barolo beef is a tasty meat dish with a typical Piedmontese wine, the meat will be marinated with Barolo and other ingredients and then cooked in a pan for a few hours flavored with the cooking liquid. The beef fillet with Barolo is a noble dish and guaranteed effect on your guests, which requires a preparation that is actually simple and minimal. Just a little attention in cooking the red wine reduction, which will then be used at the time of garnishing and may be, possibly, omitted in the case of guests or abstainers or too young at your table. The beef fillet with Barolo lends itself to be accompanied by different types of side dish, from asparagus to mushrooms, passing through a mashed potatoes to be used as a support base for the serving of the fillet. If you do not have Barolo at home - or do not want to use it to cook - you can repeat the preparation with another red wine with an important structure. Here are the steps for the Barolo beef.
Ingredients
4 veal fillets of 180 g2 glasses of Barolo1/2 kg of fresh porcini mushrooms1 clove of garlic250 g potatoes2 tablespoons cornstarch flour1 sprig of thyme250 g fresh creamwhite wineMarsalasaltPepperbutteroil
Procedure
To prepare the Barolo and porcini mushroom fillet with potato millefeuille, peel the potatoes and slice them to a thickness of 2/3 millimeters. Place the slices in a baking dish. Prepare a mixture of cream, cornstarch, salt, thyme leaves and pepper and cover the potatoes. Put the potatoes in a hot oven for 50 minutes at 150° C.Clean the porcini mushrooms well and cut them into slices. Put a pan on the heat with a little oil and a clove of chopped garlic. When the garlic is golden add the mushrooms. At this point pass the veal fillets in the flour and cook in a pan until cooked, deglaze with Barolo wine making it reduce by 1/3 adding cornstarch. Add the porcini mushrooms to the sauce. Serve the fillet and potato millefeuille previously prepared. Adjust the cooking sauce with a knob of butter, salt and pepper. Pour everything over the fillet. The Barolo fillet and porcini mushrooms with potato millefeuille is ready to be enjoyed! Enjoy your meal!
Barolo beef is a tasty meat dish with a typical Piedmontese wine, the meat will be marinated with Barolo and other ingredients and then cooked in a pan for a few hours flavored with the cooking liquid. The beef fillet with Barolo is a noble dish and guaranteed effect on your guests, which requires a preparation that is actually simple and minimal. Just a little attention in cooking the red wine reduction, which will then be used at the time of garnishing and may be, possibly, omitted in the case of guests or abstainers or too young at your table. The beef fillet with Barolo lends itself to be accompanied by different types of side dish, from asparagus to mushrooms, passing through a mashed potatoes to be used as a support base for the serving of the fillet. If you do not have Barolo at home - or do not want to use it to cook - you can repeat the preparation with another red wine with an important structure. Here are the steps for the Barolo beef.
Ingredients
4 veal fillets of 180 g
2 glasses of Barolo
1/2 kg of fresh porcini mushrooms
1 clove of garlic
250 g potatoes
2 tablespoons cornstarch
flour
1 sprig of thyme
250 g fresh cream
white wine
Marsala
salt
Pepper
butter
oil
Procedure
To prepare the Barolo and porcini mushroom fillet with potato millefeuille, peel the potatoes and slice them to a thickness of 2/3 millimeters. Place the slices in a baking dish. Prepare a mixture of cream, cornstarch, salt, thyme leaves and pepper and cover the potatoes. Put the potatoes in a hot oven for 50 minutes at 150° C.
Clean the porcini mushrooms well and cut them into slices. Put a pan on the heat with a little oil and a clove of chopped garlic. When the garlic is golden add the mushrooms. At this point pass the veal fillets in the flour and cook in a pan until cooked, deglaze with Barolo wine making it reduce by 1/3 adding cornstarch. Add the porcini mushrooms to the sauce. Serve the fillet and potato millefeuille previously prepared. Adjust the cooking sauce with a knob of butter, salt and pepper. Pour everything over the fillet. The Barolo fillet and porcini mushrooms with potato millefeuille is ready to be enjoyed! Enjoy your meal!
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