Gastronomixs

Fillet in crépinette with portobello mushrooms

In this preparation, the filling is not stuffed inside, but is wrapped in the crépinette instead. This gives this dish an original and exciting presentation that is easy to prepare.

Fillet in crépinette with portobello mushrooms

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Ingredients

600

g

fillet (4 steaks)

6

 

portobello mushrooms

2

cloves

garlic

 

 

crépinette (pork caul)

 

 

salt and pepper

Preparation method

  • Rinse the crépinette under running water until clean.
  • Use four of the portobello mushrooms to make a duxelles and season with salt and pepper, and a clove of garlic.
  • Blanche the other two portobello mushrooms in salted water.
  • Thinly slice the blanched portobello mushrooms.
  • Season the fillet with salt and pepper.
  • Briefly pan-fry the fillet in a hot pan.
  • Place a spoonful of the duxelles on top of the fillet.
  • Arrange the portobello slices on top of the duxelles, allowing them to slightly overlap.
  • Tightly wrap the crépinette around the steak.
  • Cook the steaks in oven with the core temperature set to 51°C.

Serving suggestions

  • As a main course served with a red port sauce and components of potato, carrot, courgette, aubergine, onion, asparagus, mushrooms, etc.

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