Food & Wine

Christmas Ideas. Part 2. Beef fillet in crust, speck & mushrooms

 Very similar to the previous recipe but with beef fillet, speck and mushrooms.
 Everything is wrapped and cooked inside a "nest" of puff pastry.
 Speck is a type of lightly smoked and aged ham (prosciutto) rubbed/massaged 
 with a mix of spices like juniper, bay leaves etc.
 This spiced cure gives speck a deeper taste that's more intense 
 than prosciutto crudo.
 It's typically made in South Tyrol and gives a unique flavor especially when paired with   
 mushrooms which with their intense aromas makes you feel
a virtual journey into a mountain chalet. Enjoy!

Ingredients : 800 gr fillet of beef , 300 gr mushrooms, 2 carrots, 200 gr thinly sliced ​​speck, 1 rectangular puff pastry, 1 yolk / 2 tbs milk , 50 gr butter, 2 cloves of garlic, oil, salt

Turn on the oven at 180 ° C / 356 °F

1.Massage the beef fillet with salt. Let it rest for 10 min.
2.In a pan heat 50 g of butter.
3. When it is melted and hot, brown the fillet on all sides for 10 – 15 min
4. Cut the carrot into small pieces. In a large pan heat the oil with the garlic. Add mushrooms and carrot and cook for 15 minutes until they are very dry and withered ( They must not have moisture. Humidity would damage the pastry)
5. Roll out the puff pastry (without removing its baking paper)
6.Cover the pastry with the speck
7.Cover completely with a generous layer of mushrooms
8.Position above the fillet steak
9.Close the dough around the meat by pulling up the baking paper.
10.Make the dough adhere (with your hands and a fork) well.
11.Transfer the fillet to the pan, brush with the yolk and milk mix.
12. With a knife cut the surface creating a grid. (Follow the photo gallery)

Bake for 45 min at 180 ° C Remove from the oven, let it rest for 15 – 20 minutes, cut it into slices.
Serve with polenta or mashed potatoes

Polenta: For this recipe has been used “instant” polenta Valsugana typical of northen Italy. Cooking takes only 8 min. As an alternative to polenta, the fillet can be served – and is delicious too – with mashed potatoes.

POLENTA. For 2 persons: 180 gr instant polenta, 900 ml water. Bring the water to boil. Add polenta and a pinch of salt. With a whisk mix costantly to prevent lumps formation. Cook on low heat for 8 min.

Serve hot with a fillet slice on top.

See the step by step gallery below

28 responses

  1. Super! Super! Delicious!

    Liked by 2 people

    11 December 2020 at 21:21

  2. Great looking recipe!

    Liked by 2 people

    11 December 2020 at 22:43

  3. Nancy Richy

    This looks amazing! My mouth is watering!

    Liked by 2 people

    11 December 2020 at 23:16

  4. Ça a vraiment fière allure les viandes en croûte 👩‍🍳

    Liked by 2 people

    11 December 2020 at 23:29

    • Merci Kakuma!💕 Le secret est de ne pas “sécher” la viande, lors de la première cuisson doit avoir max 35 C

      Liked by 3 people

      12 December 2020 at 17:04

      • Comment on peut savoir que l’on ne dépasse pas 35°C?

        Liked by 3 people

        12 December 2020 at 22:06

      • *quand on n’a pas de thermomètre 😆

        Liked by 2 people

        12 December 2020 at 22:09

      • 🙃 Mieux vaut l’avoir pour cette recette Kakuma !

        S’il est très cuit à ce stade, pendant la seconde cuisson (45 min), la viande deviendra tres sèche…

        Liked by 2 people

        12 December 2020 at 23:19

      • Oui j’imagine, et ça ferait pareil pour la cuisse de dinde?

        Liked by 1 person

        12 December 2020 at 23:30

      • Non non! La cuisse de dinde est entièrement cuite dans une poêle en 45 min. Voyez si elle est prête avec le test de cure-dent. La deuxième cuisson de la dinde au four est seulemant pour cuire la pâte feuilletée!
        Le boeuf, au contraire est très peu cuit à la poêle et longtemps au four.

        Liked by 1 person

        12 December 2020 at 23:55

      • D’accord 👍 😊


        13 December 2020 at 0:07

      • 🤗😘👍👋

        Liked by 1 person

        13 December 2020 at 0:18

  5. What exactly means “instant” polenta ?

    Liked by 2 people

    12 December 2020 at 17:37

    • Hi pozeDECAT! Thank you for this question. Instant polenta is precooked. And then dried again, thus reducing the cooking time to 8 min. The classic polenta must be cooked for 1 hour but you have to mix continuously with a spoon by your hand. For this reason there are special copper casseroles with an electric accessory which continuously mixes the polenta for 1 hour. Very common in north Italy. Obviously I must say that the classic long-cooked polenta is much tastier than the pre-cooked one.

      Liked by 2 people

      12 December 2020 at 18:16

  6. looks yummy!

    Liked by 3 people

    13 December 2020 at 0:02

  7. Thank you so much Digital Empire! 👋

    Liked by 1 person

    13 December 2020 at 0:15

  8. Iñaki de Villa

    … Solo viendo, sin necesidad de oler, te abre el apetito. Me gusta. Salud y saludos.

    Liked by 1 person

    17 December 2020 at 1:09

  9. My mouth is watering. This looks SO delicious!

    Liked by 3 people

    27 December 2020 at 15:09

  10. 😄 It was! You have to do it! It seems complicated but it’s very easy and fast!

    Liked by 2 people

    27 December 2020 at 19:06

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