BEEF FILLET WITH MUSHROOM SAUCE
INGREDIENTS:
-
beef fillets 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 flavouring to be brushed on the
fillet 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 set and position 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 fillets with the flavouring on both sides, then when
SEAR stops flashing 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 fillets. When cooked, remove the
fillets 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 flat plate at the bottom and the
ribbed plate 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 flavoured
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.
LAMB CUTLETS WITH BALSAM VINEGAR AND
ROSEMARY
INGREDIENTS:
-
lamb cutlets 6
-
chopped rosemary 10 g
-
chopped garlic 10 g
-
balsam vinegar 100 ml
-
sugar 15 g
-
salt to taste
-
pepper to taste
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