Julrecept | Enogastronomista

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

Method:
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.