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Recette pour 4 personnes
Ingrédients :
50 grammes de girolles séchées réhydratées dans 50 cl d’eau tiède
800 grammes de viandes du type Onglet ou Pavé de Bœuf
25 cl de jus de trempage
20 grammes de beurre
Sel, Poivre
15 cl de vin blanc sec
50 cl de crème
Persil
600 grammes de pommes de terre
Préparation :
Faire tremper les girolles dans 50 cl d’eau tiède au minimum 30 minutes. Rincer afin d’enlever les impuretés. Filtrer le jus de trempage.
Faire revenir la viande avec le beurre dans une poêle, selon la cuisson désirée. Assaisonner.
Réserver la viande.
Faire revenir les girolles dans la même poêle avec le jus de trempage filtré. Laisser réduire.
Ajouter le vin blanc, faire réduire presque à sec.
Ajouter la crème, porter à ébullition. Assaisonner.
Remettre la viande en contact avec la sauce et porter à ébullition. Vérifier l’assaisonnement.
Dresser la viande, napper de sauce et parsemer de persil.
Servir en accompagnement de pommes de terre sautées, rôties au four ou en purée. Servir avec un vin rouge charnu et corsé de Bourgogne ou Vallée du Rhône.
Recette élaborée par un chef cuisinier du Haut-Doubs pour Champi-Extra.com
