Fassona Piemontese Entrecôte with Porcini Mushrooms & Chicory
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Ingredients for 3
600gr Entrecôte or Fillet tournedos
200/300gr “fresh from the forest” Porcini Mushrooms
300/400gr Chicory
EVO Oil
Salt&Pepper
Fresh Erbs
Garlic
“Fondo Bruno”
Red organic Wine possibly without sulphites
Directions
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Step 1
Set your Anova to 49,5 C Sous vide your bags with the meat (I prefer to not season it) and the porcini, this time seasoned with garlic, EVO Oil, salt&pepper and fresh erbs of your like.
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Step 2
Cook the entrecôte for 2:30h, then let it rest on a perforated grid. In the meanwhile, set the Anova to 85 C for 1:30h and cook the Porcini.
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Step 3
Cook the porcini on a red hot pan for very few seconds per side, remove them and deglaze the pan with the filtered juices from the bag and keep them aside. Do the same for the entrecôte. On a red hot pan cook it 35” per side, then remove it and deglaze all the juices with the red wine. After the alcool evaporates, add: -the filtered juices (from the bags of the meat) -the porcini juices (that you’d kept aside) -the Fondo Bruno and bring it all to a demi-glace.
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Step 0