Fillet plate with porcini mushroom- shallot cream

Name: Fillet plate with porcini mushroom- shallot cream
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 10
Ingredients: 800 g Fillet of beef, pork and turkey breast; 75–100 g Almond kernels; 6-7 TABLESPOONS Oil (without skin); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 kg floury potatoes; 50 g Parmesan (piece); 50 g + 3 tablespoons butter; 11 TABLESPOONS milk, 8 egg yolks; 30 g dried porcini; 800 g Mushrooms; 400 g Shallots; 5-6 Stem(s) Thyme; 1 (approx. 1.6 kg) Savoy cabbage; 250 g Whipped cream; 3-4 Tbsp sauce thickener; 150 ml apple juice; baking paper, aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 10

800 g Fillet of beef, pork and turkey breast
75–100 g Almond kernels
6-7 TABLESPOONS Oil (without skin)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 kg floury potatoes
50 g Parmesan (piece)
50 g + 3 tablespoons butter
11 TABLESPOONS milk, 8 egg yolks
30 g dried porcini
800 g Mushrooms
400 g Shallots
5-6 Stem(s) Thyme
1 (approx. 1.6 kg) Savoy cabbage
250 g Whipped cream
3-4 Tbsp sauce thickener
150 ml apple juice
baking paper, aluminium foil

Directions

1
Rinse meat, dab dry. Preheat the oven (electric cooker: 80 °C/circulating air and gas: not suitable). Roast almonds in a pan without fat, remove. Heat 4-5 tablespoons of oil in the pan in portions.
2
Season the meat with salt and pepper and fry it all around one after the other. Then place on a fat pan. Roast in the oven for about 3 hours. Bring the meat to the boil with 1⁄4 l water, put aside.
3
For the potato mixture, peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Grate the parmesan finely. Drain the potatoes and let them evaporate. Press them hot through a potato press or mash them finely.
4
Stir in 50 g butter, 6 tbsp. milk and 5 egg yolks. Season with salt and pepper. Pour into a piping bag with a large star-shaped spout. Spray elongated spirals onto two baking trays covered with baking paper.
5
Whisk 3 egg yolks and 5 tablespoons of milk, brush spirals with it and sprinkle with Parmesan cheese.
6
Soak porcini mushrooms in 1 l of hot water. Clean the mushrooms, wash if necessary and cut in half. Peel and halve shallots. Wash thyme, shake dry, remove leaves. Clean, wash and quarter the savoy cabbage and cut into strips from the stalk.
7
Drain the porcini, collect the soaking water and pour it through a fine sieve. Wash porcini and chop finely.
8
Fry the mushrooms in 2 tablespoons of hot oil. Season with salt and pepper and remove. Fry the shallots in the frying fat. Add all mushrooms and thyme. Add mushroom water, frying stock and cream, bring to the boil and simmer for about 5 minutes.
9
Stir in the sauce thickener, simmer for about 1 minute. Season with salt and pepper.
10
In the meantime, sauté the cabbage in 3 tbsp. hot butter. Season with salt and pepper. Pour on juice, bring to the boil, cover and stew for about 20 minutes. Stir in almonds.
11
Remove the meat and let it rest in foil for 10 minutes. Turn up the oven (electric cooker: 200 °C/circulating air: 175 °C) and bake the potato spirals for about 12 minutes. Cut the meat open and arrange everything.