Bife de chorizo con hongos secos

bife de chorizo con hongos secos



1,200 kg. de bife de chorizo
80 gr. de manteca clarificada 
sal y pimienta, a gusto


60 gramos de pimientas varias
fondo de cocción:
400 centímetros cúbicos de salsa demi- glace


300 centímetros cúbicos de oporto
100  centímetros cúbicos de crema de leche
30 gramos de hongos remojados 
3 tomates
Sal y pimienta, a gusto

Salsa Española o Demi-glace:

Fundir 4 cucharadas de manteca e incorporar 2 cucharadas de harina y cocinar hasta lograr  un rom tostado. Preparar con 2 cubitos de caldo de carne concentrado y 500 centímetros  cúbicos de agua hirviendo, 500 centímetros cúbicos de caldo de carne. Incorporar el caldo  al roux, Mezclar durante unos minutos sobre fuego suave y agregar 2 cucharadas de extracto  de tomate. Cocinar hasta que espese. Emplear como fondo de cocción.


Limpiar la carne retirando el exceso de grasa, atarla para que no pierda la forma y  sellarla en una sartén con la manteca. Salpimentar a gusto. Para la cubierta machacar los  granos de pimienta con un palote o un cuchillo. Pasar la carne por las pimientas varias  cubriendo la superficie. Para el fondo de cocción,  acomodar la carne sobre una placa,  colocar como fondo de cocción la salsa demi-glace y llevar a horno precalentado en  moderado. Cocinar de 35 a 40 minutos. Retirar la carne y colocar en una sartén el fondo de  cocción, incorporar el oporto, la crema de leche y los hongos. Dejar reducir e incorporar  los tomates en concassé. Verificar los condimentos. Servir la carne cortada en bifes acompañada de la salsa y hojas verdes.


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