Meat terrine with a golden-brown surface, accompanied by green vegetables and finished with an intense Jerez vinegar sauce
Videoricetta
Ingredienti
- 2 beef fillets (or medallions)
- A knob of butter
- Extra virgin olive oil
- 1 clove of garlic
- Rosemary or thyme
- Salt and pepper
- For the Jerez (sherry) vinegar sauce:
- 80 ml Jerez vinegar (by Acetificio Andrea Milano)
- 100 ml red wine (optional)
- 1 teaspoon of honey or brown sugar
- 1 small shallot
- 200 ml beef stock
- 20 g cold butter (for finishing/mounting the sauce)
Procedimento
1. Whip the cold cream. Beat the mascarpone with the icing sugar and vanilla, then gently fold in the whipped cream until light and fluffy.
2. Slice the panettone horizontally and spread each layer with mascarpone cream.
3. Add sour cherries or sour cherry pearls between the layers. If desired, add a few drops of sour cherry syrup for extra richness.
4. Reassemble the panettone and finish with icing sugar and a few sour cherries or pearls on top.
Prodotti
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Beef Fillet with Sherry Vinegar Reduction
Meat terrine with a golden-brown surface, accompanied by green vegetables and finished with an intense Jerez vinegar sauce
Ingredienti
- 2 beef fillets (or medallions)
- A knob of butter
- Extra virgin olive oil
- 1 clove of garlic
- Rosemary or thyme
- Salt and pepper
- For the Jerez (sherry) vinegar sauce:
- 80 ml Jerez vinegar (by Acetificio Andrea Milano)
- 100 ml red wine (optional)
- 1 teaspoon of honey or brown sugar
- 1 small shallot
- 200 ml beef stock
- 20 g cold butter (for finishing/mounting the sauce)
Procedimento
1. Whip the cold cream. Beat the mascarpone with the icing sugar and vanilla, then gently fold in the whipped cream until light and fluffy.
2. Slice the panettone horizontally and spread each layer with mascarpone cream.
3. Add sour cherries or sour cherry pearls between the layers. If desired, add a few drops of sour cherry syrup for extra richness.
4. Reassemble the panettone and finish with icing sugar and a few sour cherries or pearls on top.