Fassona Piemontese Entrecôte with Porcini Mushrooms & Chicory

Some variations to a Classic masterpiece like “Filetto alla Rossini”, using porcini (instead of foie-gras and truffle) or chicory (instead of spinach), with the magic of sous-vide!

Author

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Prep Time: 03:00

Recipe Time: 02:30

Temperature : 121.1F / 49.5C

Ingredients

• 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

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.
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.
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.