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Solomillo Wellington con puré de patata, zanahorias y salsa de vino dulce (MEATER)
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Ingredients
Duxelle
- 10 g de boletus deshidratados
- 150 g de agua muy caliente
- 1 cucharada de aceite de oliva
- 500 - 700 g de solomillo de ternera en una pieza
- 1 - 2 cucharaditas de sal
- 2 cucharaditas de pimienta negra molida
- 300 g de champiñones frescos en cuartos
- 2 chalotas
- 50 g de mantequilla
- 3 - 4 ramitas de tomillo fresco (solo las hojas)
- 120 g de vino dulce (Madeira, Oporto, etc.)
Montaje
- 1 lámina de masa de hojaldre de aprox. 25x35 cm (de 5 mm de grosor)
- 1 huevo batido
Zanahorias, puré y salsa
- 500 g de agua
- 600 g de zanahorias en rodajas de 5 mm
- 350 g de leche entera
- 1000 g de patatas harinosas en láminas de 5 mm
- 1 ½ cucharaditas de sal
- 50 g de vino dulce (Madeira, Oporto, etc.)
- 2 - 3 pellizcos de pimienta negra molida
- 25 g de mantequilla
- Nutrition
- per 1 ración
- Calories
- 4547 kJ / 1086 kcal
- Protein
- 51 g
- Carbohydrates
- 89 g
- Fat
- 50 g
- Fibre
- 14.7 g
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