Ingredients Fillet of Beef with wild mushroom and foie sauce:
– 01002211 Ken Cooking Cream (600 g)
– Ken butter (50 g)
– Fillet of beef
– Foie micuit (60 g)
– Onion (1)
– Mixed wild mushrooms (300 g)
– Cognac (50 ml)
Ken mark the difference for very little.
A traditional récipe, raised to its maximum expression.
A sauce thar is both fine and smooth, for lovers of Woodland flavours.
The versatility of the sauce ingredients allows you to make it to taste …
With finely ground or roughly chopped mushrooms, you decide !
For the sauce:
Add the butter and finely-chopped “Brunoise” onion to a saucepan and sauté until the onion is soft and transparent. Add the mix of wild mushrooms and sizzle at high heat untill all of the water has evaporated.
Add the cognac and stir in allowing the alcohol to evaporate.
Add Ken Cooking Cream, season with salt and pepper to taste.
Decorate with a couple of griddled wild mushrooms.
NB “Brunoise” is a special French cut in which onions are chopped into very fine
(5 mm) cubes.
Preparation time: 20 minutes
Always fresh and creamy during its 180 days shelf life. Its lower fat content will make your dishes lighter and healthier.
Perfect for preparing sauces, Quiche, creams…
Recommended product for HORECA