Images courtesy of Salvatore di Meo
A wonderful dinner party dish that calls to mind beef Wellington as the pastry crust covers succulent fillet. But this has the Italian additions of porcini, truffles and pancetta which combine in spectacular fashion.
Renowned as one of Italy’s most accomplished and original chefs, Salvatore di Meo, based in Portocervo on Italy’s beautiful Costa Smeralda, Sardinia shares some wonderful pastry recipes.
Cuore di Filetto in Crosta
Ingredients
(serves four people)
1.2 kg meat from the heart of a beef fillet;
200 g puff pastry; 300g cleaned cubed porcini mushrooms;
80 g black truffles very finely diced;
60 g pancetta thinly sliced (you could use streaky bacon);
60 g bechamel sauce; 0.4 l vin santo (you could use sherry);
1 egg yolk and 1 whole egg beaten together;
thyme, rosemary; extra virgin olive oil;
freshly ground salt and pepper
Preparation
Heat a drizzle of olive oil in a non stick pan and add the fillet. Brown the meat on both sides and then put in an oven pre-heated to 220° C and cook for 4 – 5 minutes.
Remove from the oven and place the fillet on a grill held over a pan to collect the juices. Add salt, pepper and the chopped herbs, using your hands to make them stick to the meat. Cover with foil and leave to cool.
Meanwhile coat a non-stick pan with olive oil and place over heat. Throw in the porcini and cook briefly just until they lose their moisture and then add half to the bechamel sauce. Put in a blender and blend together to make a creamy sauce. Pour into a bowl and add the rest of the mushrooms, the truffle brunoise, vin santo and the liquid from the fillet. Season with salt and pepper.
Roll out the pastry until it is large enough encase the fillet. Place the meat in the centre of the pastry, cover with the mushroom and truffle sauce you have just prepared and then cover neatly with the pastry, making sure there is not a huge lump of pastry on the top. Use the leftover pastry to create a nice decoration fixing on with a touch of water. Brush with the beaten egg and cook in an over preheated to 220°C until the pastry turns pale gold. Bring the complete dish to the table, but wait 5 – 6 minutes before cutting into portions.
