John Myers
Contents
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Ingredients
Porcini mushroom tagliatelle:
- 10 g Dried porcini mushrooms
- 250 g Pasta flour
- 7 Egg yolk
- 6 El Olive oil
- Salt
Oyster mushrooms:
- 250 g Oyster mushrooms
- 1 Onion
- 1 Chives
- 1 El Butter
Steak and Sauce:
- 2 Venison steaks
- 400 ml Venison broth
- 200 ml Cream
- Salt and pepper
- 1 shot Cognac
- 2 El Truffle oil
- 1 Chopped onion
- 1 El Ice cold butter
Instructions
Pasta:
- First, prepare the pasta dough. Finely grind the porcini mushrooms with the mixer. Process the flour, egg yolk, oil, salt and porcini mushroom flour with a food processor or by hand into a firm dough and place in the refrigerator for 1 hour.
- Then roll out the dough and put it through the pasta machine, speed 1-6, then through the cutting roller. Hang the pasta to dry. When everything is ready, add water to the boil, then add salt and cook the pasta until aldente, this goes very quickly.
- When the pasta is done, take it out and briefly toss in truffle oil.
Mushrooms:
- Clean the mushrooms in clarified butter, add the onion, season and finally add the chives.
Steak and Sauce:
- Salt and pepper the steaks and fry them briefly in hot clarified butter and place in the oven at 80C ° on a grid for about 1-2 hours and turn every 15 minutes.
- Sweat the onion in the gravy, then deglaze with cognac. Now tip up the stock and reduce by 1/3, add the cream and reduce again by half. Now season to taste and finally top up with the ice-cold butter.
Nutrition
Serving: 100gCalories: 271kcalCarbohydrates: 1.7gProtein: 1.8gFat: 28.8g
