John Myers
Contents
show
Juicy Filetto Alla Toscana Con Tartufo
The perfect juicy filetto alla toscana con tartufo recipe with a picture and simple step-by-step instructions.
Filetto alla Toscana:
- 1,6 kg Chateaubriand
- 3 tbsp Clarified butter
- 6 tbsp Olive oil
- Salt and pepper
- 1 tbsp Truffle oil
- 50 g Truffles fresh
Shallot balsamic sauce:
- 200 g Shallots
- 2 Pc. Sprigs of thyme
- 1 tbsp Sugar
- 1 tsp Butter
- 300 ml Port red
- 100 ml Basic sauce brown
- 50 ml Balsamic vinegar
- 1 pinch Fleur de sel
- 1 pinch Black pepper from the mill
- 2 tbsp Olive oil
- 3 Pc. Sprigs of thyme
- 1 Pc. Clove of garlic
- 1 tbsp Butter
Zucchinitaler with potato and shallot topping:
- 200 g Floury potatoes
- 1 Pc. Zucchini
- 1 Pc. Shallot
- 1 Pc. Clove of garlic
- 1 Pc. Egg
- 1 tbsp Chopped rosemary
- 1 tbsp Freshly chopped thyme
- 2 tbsp Olive oil
- 1 pinch Salt and pepper
Filetto alla Toscana:
- Wash and dry the meat, rub it with olive oil and freshly ground black pepper and salt. Let a large pan get hot. Add clarified butter to the pan and fry the meat on all sides (approx. 2 minutes). Then continue cooking in the oven at approx. 80 ° C (top and bottom heat) on the middle rack. (Use core temperature meter) – at a core temperature of 57 ° C, the Chateaubriand is finished and beautifully rosy and tender in the core. Let the meat rest well covered for approx. 10 minutes before cutting. If desired, drizzle the meat with truffle oil and rub the truffle over it with the slicer.
Shallot balsamic sauce:
- For the sauce, peel the shallots and cut into 6-8 wedges depending on the size. Wash the thyme and shake dry. Caramelize the sugar in a saucepan (20 cm diameter) over low heat for 3-4 minutes. Add shallots and butter, fry for 2 minutes, stirring constantly, then pour in the port wine. Add the brown sauce and vinegar and bring to the boil. Put in the thyme and cook the sauce over a low heat for approx. 40 minutes. Season with salt and plenty of pepper.
Zucchinitaler with potato and shallot topping:
- Wash and quarter the potatoes. Peel the shallots and cut them roughly into pieces. Peel the garlic and cut into strips. Put everything on a piece of aluminum foil, season with salt and pepper and drizzle with olive oil. Close the foil and cook the packet in a preheated oven at 160 ° C for about 1 hour.
- In the meantime, wash the zucchini, cut into 8 to 10 mm thick slices and fry in olive oil on both sides. Season the zucchini slices with a little salt and pepper, sprinkle a few herbs on top and place in an ovenproof dish.
- Let the potatoes and shallots cool down briefly, then peel and press the potatoes. Puree the shallots and garlic with the egg in a blender and add to the potatoes. Mix with salt and pepper. Put the potato mixture in a piping bag and spray onto the zucchini slices with the star nozzle. Bake for about 15 minutes at 160 ° C. Serve immediately.
Facebook Comments