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Filete Relleno con Salsa de Esparragos Blancos

Categoría
Carnes
Dificultad
Fácil
Porciones
6

Ingredientes

  • 1 Filete mediano de res (se puede hacer con ternera)
  • 2 Tazas de hongos frescos picaditos
  • ½ Taza de puerro ancho picadito (la parte blanca)
  • 2 Dientes de ajo
  • 100 G de paté
  • 2 Cucharadas de mostaza Dijon
  • Aceite de oliva
  • Sal y pimienta al gusto
  • Perejil liso picadito
  • Salsa de Espárragos Blancos
  • 1 Frasco mediano de espárragos blancos
  • ¼ De taza de crema de leche

Preparación

  1. Precalentar el horno a 375 grados F.
  2. En una sartén, agregar un poco de aceite de oliva y cocinar el puerro ancho con el ajo picadito por un minuto. Luego agregar los hongos picaditos, dar toque de sal y pimienta y dejar cocinar por unos 5 minutos. Luego apagar en fuego y dejar enfriar a temperatura ambiente.
  3. Agregar esta mezcla a un bowl e incorporar el paté y mezclar bien hasta obtener una pasta homogénea.
  4. Abrir la carne, dar un toque de sal y pimienta, rellenar con la mezcla de hongos y enrollar. Llevamos la carne a dorar por todos lados en una sartén con un poco de mantequilla derretida. Retirar del fuego, dejar enfriar y luego barnizar con la mostaza Dijon.
  5. Hornear a 375 grados F durante 20 minutos. Retirar y dejar reposar durante 10 minutos.
  6. Para la salsa, en un vaso de licuadora poner los espárragos troceados, agregar la crema de leche y un poco de aceite. Dar un toque de sal y pimienta y licuar.
  7. Servir la carne con la salsa y decorar con una ramita de perejil.