filet of aaa beef, mushrooms casserole, bacon and squash puree with truffle oil
Under vaccum, Gluten free, Vegetables and Fruits, Beef
The recipe to make you look like a chef amongst your family this Christmas.
IngredientsRecipe for 4
Bacon and squash puree with truffle oil
- Salt and pepper
- Vegetable oil
Preparation time: 30.00 min
Preheat your Oven at 400.00 °F
Peel and finely chop your garlic.
Wash and chop the parsley.
With a wet cloth or a brush, clean your mushroom and then slice them.
Dice the bacon. Peel and mince the onion and dice the squash in small cubes.
- Beef sirloin
Season the meat with salt.
In a warm pan with oil, sear the meat. Wait until the meat unstick by itself until you can flip it. Put aside the meat on a baking tray.
Right before serving, finish the cooking in the oven. Put aside on a tray for 3-4 minutes to have the meat rest and soak up the blood.
You can also cook your piece of meat sous vide. Put your meat in a vacuum bag. Place the bag in heated water bath at 56°C using a sous vide cooker for at least 45 minutes. You can then remove the meat from the bag, season it with salt and pepper and sear it in a pan before serving.
- Mushroom casserole
In a warm pan with vegetable oil, brown the mushrooms and put aside.
In the same pan, melt a spoon of butter, add the mushrooms, the garlic and the parsley.
Pour the mix in some little bowls.
- Bacon and squash puree
In a pot, brown the bacon, add the squash cubes and the onion. Cover with milk and water, bring to a boil and cook for 15 min. Once cooked, put in the mixer, add some butter, truffle oil and season to taste.
On a bed of squash puree, put the steak and add some mushrooms.
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