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Fillet of Beef, Mushroom and Stilton Rarebit Tarts with Celeriac Purée
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Pastry
- 70 g salted butter, cold, diced
- 140 g plain flour, plus extra for dusting
- 40 g water, chilled
Mushroom Duxelle
- 1 shallot, halved
- 10 g unsalted butter
- 200 g chestnut mushrooms, halved
- 3 - 5 sprigs fresh flat-leaf parsley, leaves only
- 1 sprig fresh thyme, leaves only
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 5 g truffle oil
Stilton Rarebit
- 40 g beer
- 75 g Stilton, cut in pieces
- 100 g Cheddar cheese, extra mature, cut in pieces
- 30 g breadcrumbs
- 10 g plain flour
- 1 medium egg
- 1 egg yolk, from medium egg
- 2 tsp English mustard
- 1 dash Worcestershire sauce
Celeriac Purée
- 600 - 700 g celeriac (1 whole celeriac), peeled, cut in pieces (2-3 cm)
- 380 g whipping cream
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 6 pieces beef fillet (175-200 g each)
- olive oil, for brushing
- fine sea salt, for seasoning steak
- ground black pepper, for seasoning steak
- 2 Tbsp fresh parsley, leaves only, chopped, for garnishing
- Nutrição
- por 1 portion
- Energia
- 3473 kJ / 830 kcal
- Proteína
- 51.3 g
- Hidratos de carbono
- 28.3 g
- Gordura
- 56.9 g
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