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Medallion in port wine sauce with campagna potatoes

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Medallion in port wine sauce with campagna potatoes

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

2 servings

Thyago Salerio

@thyagosalerio
  • Ingredients
  • Recipe
  • Potato ball200 g
  • Pearl onion50 g
  • Garlic Clove5 unit(s)
  • Fresh rosemary2 unit(s)
  • Olive oil40 ml
  • Salt1 to taste
  • Filet Mignon Medallion2 unit(s)
  • Butter15 g
  • Salt1 to taste
  • Sliced Bacon6 unit(s)
  • Port wine80 ml
  • Demo Glace Sauce200 ml
  • Black pepper1 to taste
  • Butter to finish15 ml
  1. wash the potatoes
  2. Put the potatoes in a pan, cover with water and add a little salt. Bring to a boil and let it cook for 5 minutes. drain
  3. peel the onions
  4. Place the potatoes on a baking sheet, add the garlic cloves (unpeeled) and the onions. Season with salt and rosemary sprigs.
  5. Drizzle with oil.
  6. Place in a preheated oven at 180 degrees and let all the ingredients brown.
  7. Serve with the medallion in wine.
  8. Place the wine and demi glace sauce in a pan, bring to a boil and let it reduce to 1/3 of its volume.
  9. Bardear the Filet with the slices of bacon. Tie and season with salt and pepper.
  10. Heat a frying pan, melt 15g of butter and seal the medallions
  11. Add the reduced sauce to the medallions and let it heat up. Finish with 15g of cold butter and mix until the sauce is emulsified.
  12. adjust the seasonings
  13. Serve with the Campagna Potatoes.

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