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17
Adjust the bottom thermostat dial to 230°C and the top dial
to 230°C. Press the START/STOP button to preheat the grill
and the SEAR button for both plates.
When SEAR stops ashing on the display, place the meat on
the bottom plate, press with the top plate and cook for 6-8
min. to taste. Serve hot.
BEEF FILLET WITH MUSHROOM SAUCE
INGREDIENTS:
- beef llets 4
- salt to taste
- black peppercorns for grinding to taste
- garlic cloves 2
- Dijon mustard 2 dsp
- butter 60 g
- olive oil to taste
INGREDIENTS FOR THE MUSHROOM SAUCE:
- butter 30 g
- gorgonzola 1 dsp
- 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 ribbed plate at the
bottom and the smooth one at the top, then put the grill
in CONTACT GRILL mode. Adjust the bottom thermostat dial
to 230°C and the top dial to 230°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 bottom 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 2 dsp
- 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 smooth plate at the bottom and
the ribbed one at the top. Adjust the bottom thermostat
dial to 230°C and the top dial to 230°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 bottom 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. Wait for the plate to be hot again, then insert
the sandwiches and press well with the top plate.
Cook for about 2-3 min. to taste.
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