Advances autumn: sliced beef with mushrooms
To be precise I should write:
Beef entrecôte with rosemary and cardoncelli flavored with porcini mushrooms;
but perhaps it is a bit too pretentious for a dish that, although excellent, is of a disarming simplicity!
After all, it is very rare that something really complicated passes through my kitchen.
Sometimes, I certainly don't deny it, there are preparations that take some time.
But I like to treat my guests well and, if it costs me an extra hour in the kitchen, it doesn't matter: I will postpone the care of the garden to another day.
This is not a real recipe, sautéed and sliced mushrooms we know how to make them all; in case I will deepen the details in the next little articles of my cookbook.
Also for the ingredients, a rough indication and a note: the cardoncelli (cultivated) are a wonderful receptacle of the aroma of other mushrooms, such as that of dried porcini.
And they can become a small and tasty deception for the table!
Ingredients:
| For mushrooms |
| soaked dried porcini |
| fresh cultivated cardoncelli |
| garlic |
| parsley |
| extra virgin olive oil |
| White wine |
| For meat |
| beef entrecôte |
| Red wine |
| extra virgin olive oil |
| garlic |
| rosemary |
| salt and pepper |
It goes without saying that everyone on the table will season their dish with salt, pepper and olive oil as they like best.
Preparation:
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About an hour before starting to cook, take the meat out of the fridge and dress it with a little oil and red wine;
then keep it aside at room temperature.
Slice the cardoncelli and brown the garlic in a pan with a drizzle of oil;
just begins to color, add the mushrooms into small pieces and wait a couple of minutes.
Add the cardoncelli, brown over medium heat and cover for a few minutes.
Then season with salt and pepper, sprinkle with white wine, cover and cook by seasoning with parsley as soon as they begin to shrink.
Flavor in a heavy skillet (possibly of cast iron, to have it!) of the oil with garlic and rosemary and, as soon as it is hot, cook the meat on both sides over a high heat for a maximum total time of three / four minutes.
Just cooked (inside it must be rare) wait five minutes before salting it and lightly peel it and slice it.
Place it in preheated dishes and cover it immediately with mushrooms.
Bring to the table serving other mushrooms, salt, pepper and EVO oil for those who want them.
Buon appetito!
ADVICES AND NOTES:
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- In this season there are also, in the woods around here, some very good chanterelles: but these absolutely do not go with dried porcini, please!
