John Myers
contingut
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Ingredients
Risotto:
- 1 Ceba
- 30 g Mantega
- 200 g Arròs de risotto
- 120 ml vi blanc
- 500 ml Caldo de verdures
- 200 g Parmesà
Pastanagues:
- 500 g Pastanagues
- 1 cda Mantega
Net:
- 1 kg Filet de vedella
- 1 pessigar Sal
- 1 pessigar Pebre
- 4 cda Oli
instruccions
Per al risotto
- Peel and chop the onion. Heat the butter in a saucepan and fry the onion over low heat until translucent. Add the risotto rice, sauté briefly, add white wine and about 1/3 of the hot vegetable stock.
- Simmer over a moderate heat for about 18 minutes. Meanwhile, stir constantly and gradually pour in some hot broth until the risotto is nice and firm to the bite, but creamy. Sprinkle with some Parmesan cheese before serving.
Per les pastanagues
- Peel the carrots and fry them in butter until translucent - add a little salt.
Per al filet
- Remove the silver skin from the fillet (if it is still there), lightly salt and pepper. Heat the oil in a suitable roaster, sear the fillet on all sides and place on a tray in the oven preheated to 80 ° C.
- Leave it there until the meat has a core temperature of 55 ° C (thermometer). Take out and let rest briefly. Then cut open and serve with risotto and carrots.
Nutrició
Atenció: 100gCalories: 157kcalHidrats de carboni: 7.2gProteïna: 11.1gGreix: 9g
