Medallion sauce of red fruits and Port wine
Ingredients for 6 people:
1.1kg filet mignon cut into 8 medallions of 180g each
600g frozen red fruits
Col 2 spoon of butter soup
1 coarsely chopped red onion
4 thyme stalks and 1 bay leaf tied with string
1 tablespoon brown sugar
720ml (1 bottle) of Port wine
2 cups of beef broth (fry half a kilo of muscle or ox buco bone with 1 onion, 1 carrot and 1 celery stalk, coarsely chopped until golden brown, put 1 liter of water, salt and 1 spoon of vinegar in the pressure cooker. So q take pressure leave 15 minutes, remove and strain). Salt and pepper.
Place the butter in a hot pan, add the onion and stir for 3 minutes. Add the tied thyme and bay leaves, brown sugar and fry to caramelize for 2 minutes. Add the thawed red fruits and mix. When it starts to boil, add the Port wine and the strained meat broth.
Leave it on low heat until it reduces 1/3 of the volume (20 minutes). Strain the sauce and return to the pan. Cook for another 10 minutes over low heat until it thickens slightly. When the sauce is ready, turn off the heat and cover with plastic (touching the sauce) to avoid forming a crust on top.
Place salt and pepper on the steaks and fry in a super hot frying pan with a drizzle of olive oil for 8 minutes (to be at the lowest point). Another option is to fry for 5 minutes (turning on all sides) and remove from heat and reserve. When serving, place in oven preheated to 220C degrees (high) for 5 minutes. Remove and serve by placing the sauce under the serving plate and the steaks placed on top of the sauce.
Melon risotto with Parma ham, a combination that works
Ingredients for 5 people:
2 cups arborio rice
2/3 cup (100g) minced Parma ham
2/3 cup Orange or Cantaloup melon (the two are very orange in color) cut into cubes
1 chopped onion
1/2 cup dry white wine
2 spoon vermuth rosso Martini soup
1 liter of chicken broth (1 piece chicken with bone, 1 carrot, 1 onion, 1 celery stalk and 1 leek stalk all coarsely chopped. Fry the vegetables and chicken well until golden, add the water, salt and 1 tablespoon vinegar in the pressure cooker. When you get pressure, count 15 minutes. Remove from heat and strain.) 2/3 cup (100g) fine grated Parmesan cheese. 2 tablespoons of cold butter.
Prepare the chicken broth (as described above). Heat the strained broth. Place a drizzle of olive oil in a hot pan and fry the onion. As soon as it becomes transparent, add the rice (DO NOT wash the rice) and stir to wrap the rice in the onion / oil. Add the white wine, stir, wait a minute to boil and evaporate the alcohol. Gradually add the stock (as it dries) and stir. After 15 minutes, add the chopped ham, melon and stir. Add the grated parmesan, stir, check the salt. Place the frozen butter, stir and serve. The total time is between 17 and 20 minutes to get ready. Serve the risotto wet and while the beans are still firm.
Wow very testy and yammy dish brother.