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39
BEEF FILLET WITH MUSHROOM SAUCE
INGREDIENTS:
- beef llets 4
- salt to taste
- black peppercorns for grinding to taste
- garlic cloves 2
- Dijon mustard 20 ml
- butter 60 g
- olive oil to taste
INGREDIENTS FOR THE MUSHROOM SAUCE:
- butter 30 g
- gorgonzola
2 tsp
- shallots 2
- mushrooms 300 g
- whisky 1/2 small glass
- cream 200 g
- lemon juice to taste
- parsley to taste
PREPARATION:
Flavour the meat with the salt and pepper and leave at room
temperature for about an hour.
Prepare the mushroom sauce: melt the butter in a pan, add
the sliced shallots and cook for 2-3 min. Add the mushrooms
and cook for a further 5 min. Add the whisky, cook for 1 min.,
add a glass of water and cook for about a minute more. Add
the liquid cream, lemon juice, parsley and gorgonzola and
bring to the boil.
Cook until the sauce thickens, adjust the salt and pepper and
set aside.
In the meantime, prepare the avouring to be brushed on the
llet during cooking: in a small pan, melt the butter, mustard
and garlic. Cook over a low heat until the butter melts. Keep
warm.
Insert the grill plate at the lower and the griddle one at the
upper
and position the grill in CONTACT GRILL mode. Adjust
the lower thermostat dial to 240°C and the upper dial to
240°C.
Press the START/STOP button to preheat the grill and the
SEAR button for both plates.
Brush the llets with the avouring on both sides, then when
SEAR stops ashing on the display, place them on the lower
plate and close the grill. Cook for 6-8 min. according to taste
and the thickness of the llets. When cooked, remove the
llets and serve covered with the mushroom sauce prepared
previously.
HAMBURGER WITH TOASTED RYE BREAD
INGREDIENTS:
- rye bread 8 slices
- top quality beef mince 500 g
- sliced Emmenthal 100 g
- olive oil 20 ml
- sliced onions 2
- butter at room temperature as required
- Worcester sauce 2 tsp
- salt to taste
- pepper to taste
- sugar half a tsp
PREPARATION:
Prepare the hamburgers: mix the mince, Worcester sauce,
salt and pepper thoroughly in a bowl. By hand, shape 4
hamburgers about 2 cm thick. Position the grill in OPEN
GRILL mode and insert the griddle plate at the lower and
the grill plate at the top. Adjust the lower thermostat dial to
240°C and the upper dial to 240°C.
Press the START/STOP button to preheat the grill.
When READY is displayed, place the sliced onions avoured
with the olive oil and sugar on the lower plate and cook
for about 5-6 min., mixing well with a spatula to ensure
they cook evenly and are tender. At the same time, on the
other plate, cook the hamburgers for about 12 min., turning
after about 5-6 min. (the cooking time varies according to
the thickness of the hamburger). As soon as the onions are
cooked, remove from the plate and toast the buttered slices
of bread on one side only for 1-2 min.
Place the slices of bread on a chopping board with the toasted
side upwards, sprinkle with the onions, add the hamburgers
and cover with the cheese. Close the sandwich with the slice
of bread with the toasted side facing downwards, press
the sandwich button; when ready is displayed insert the
sandwiches and press well with the upper plate.
Cook for about 2-3 min. to taste.
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