PARTNERS
VENISON FILLET EN CROUTE
Ingredients
G 600 venison fillet
N 4 medallions (g. 150 each)
G 100 smoky bacon slices
G 200 puff pastry
N 1 yolk
G 60 mustard
G 50 red wine
G 200 spinach
G 100 potatoes
G 300 vegetable broth
G 100 leek
G 20 butter
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation
- Pan sear the fillet in a non-stick frying pan 2′ on each side, add salt and pepper. Add the wine and simmer until evaporated.
- Spread the mustard over each fillet and roll them into the smoky bacon. Wrap each fillet in the puff pastry and bake in oven for 15′.
- Cut the peeled potatoes into cubes, once cooked in broth , add spinach, the butter and the chopped wilted leek.
- Blend all using a minipimer to obtain a spinach purée, add salt to taste.
- For the puree in a serving dish and arrange the fillet en croute.
Other
ChefRoberto Dormicchi
Wine CouplingGhemme DOCG
Other Info 621 Kcal* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
