Molini Pivetti > NIC chefs recipes > Beef fillet in tobacco crust

Beef fillet in tobacco crust

BEEF FILLET IN TOBACCO CRUST

INGREDIENTS

FOR THE PUFF PASTRY

300g TRITICUM TYPE 1 flour
190g water
4g fine salt

FOR THE BREAD

500g butter
280g TRITICUM TYPE 1 flour

OTHER INGREDIENTS

1kg beef fillet
10g chopped Tuscan cigar tobacco
3 carrots
2 small potatoes
1kg beef bones
2 calf feet
2 quinces
1 celery stalk
1 red onion
1 clove of garlic
2 auburn tomatoes
1 glass red wine
1 bunch of rosemary
1 bay leaf
1 bunch thyme
1kg mushrooms
10 slices of cooked shoulder
1 egg
A knob of butter
Extra virgin olive oil
Salt
Peppercorns

 

PROCEDURE

FOR THE PUFF PASTRY

  • First make the pastel by mixing TRITICUM TYPE 1 flour, salt and water in the planetary mixer with the hook for a few minutes until the dough is smooth.
  • Leave it to rest, covering it with film.
  • As a second preparation mix the butter and the second part of the flour for a few minutes and then compact it into a square shape with a height of 1 cm and place it in the fridge.
  • The third and last step is to roll out the pastry, inserting the block of butter in the middle and then close it with the pastry itself so that the block of butter remains inside.
  • To give the characteristic crispness and volume, roll out the cake 6 times, alternating the direction and closing it like a wallet, placing it in the fridge each time to rest for 15 minutes.

FOR THE FILLET

  • Clean the fillet of ribs and season with oil, salt and pepper.
  • In a non-stick frying pan, brown it to close the pores.
  • Vacuum-pack it and cook it with a roner at 56 degrees for 3 hours, then cool it in water and ice.

FOR THE CHAMPIGNON

  • Chop the mushrooms and put them in a non-stick pan to cook them and to absorb the liquid released during cooking.
  • Season with salt and pepper.
  • This will be used to stuff the fillet.

FOR THE VEGETABLES

  • Peel the carrots, cut them into batons and boil them in salted water.
  • Turn the potatoes and cook them in water, salt and vinegar.

FOR THE SAUCE

  • Clean the carrots, onion, celery and garlic, cut into mirepoix and brown abundantly in a saucepan with oil for about 30 minutes, then the tomato and then the herbs (bay leaf, rosemary and thyme).
  • In the meantime, massage the bones with oil and put them in the oven at 180 degrees for about 1 hour and 40 minutes to toast them well and then add them to the vegetables.
  • Deglaze with red wine and finally water, ice, quince and calf’s feet.
  • Simmer for about 7 to 8 hours, strain the mixture and then reduce it to the density of a glaze.

TO COMPLETE THE PREPARATION

  • Roll out the puff pastry and place the slices of cooked shoulder on top, add the mushroom mixture, then the fillet and roll it up.
  • Beat an egg, brush the surface sprinkling with a little chopped tobacco, and bake at 180 degrees for about 30 minutes to cook the puff pastry.

TO COMPOSE THE DISH

  • Melt the butter in a small saucepan over high heat, add the vegetables and deglaze them with some of the carrot cooking water, emulsify and glaze.
  • For the sauce, boil it and emulsify it with a knob of butter.
  • Then serve with a slice of fillet, the vegetables, the quince sauce and a few decorative sprouts.

Nazionale Italiana Cuochi (NIC) - RECIPES

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