VENISON FILLET EN CROUTE

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VENISON FILLET EN CROUTE2020-05-26T13:30:40+02:00

VENISON FILLET EN CROUTE

  • CourseSecond Course
  • Preparation40'
  • Difficultymedium
  • Selvagginadeer
  • Calories500 - 600
  • ActivityF 77’ H 56’
  • Persons4

Ingredients

  • G 600 venison fillet, N 4 medallions (g. 150 each)
  • G 100 smoky bacon slices
  • G 200 puff pastry
  • N 1 yolk
  • G 60 mustard
  • G 50 red wine
  • G 200 spinach
  • G 100 potatoes
  • G 300 vegetable broth
  • G 100 leek
  • G 20 butter
  • Extra virgin olive oil to taste
  • Salt to taste
  • Black pepper to taste

Preparation

  • Pan sear the fillet in a non-stick frying pan 2 minutes on each side, add salt and pepper. Add the wine and simmer until evaporated.
  • Spread the mustard over each fillet and roll them into the smoky bacon. Wrap each fillet in the  puff pastry and bake in oven for 15 minutes.
  • Cut the peeled potatoes into cubes, once cooked in broth , add spinach, the butter and the chopped wilted leek.
  • Blend all using a minipimer to obtain a spinach purée, add salt to taste.
  • For the puree  in a serving dish and arrange the fillet en croute.

Other

Chef

Other Info

621 Kcal*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.