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Filete mignon en crema de hongos

Categoría
Carnes
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 Libra de filete mignon
  • 8 Tiras de tocineta
  • 3 Cucharadas de mantequilla
  • 1 Libra de hongos frescos tipo champiñón laminado
  • 1 Taza de crema de leche
  • 2 Cucharadas de salsa inglesa
  • 1 ½ Cucharadita de sal
  • 1 Cucharadita de pimienta recién molida
  • Brandy o Coñac para flamear
  • Palillos

Preparación

  1. Precalentar el horno a 375º F / 160º C.
  2. Cortar el filete en 4 medallones y envolver cada uno en una tira de tocineta, y sujetar con un palillo para que no pierda la forma.
  3. Reservar el resto de las tiras de tocinetaMezclar sal y pimienta y salpimentar los medallones por ambos lados.
  4. En una sartén, agregar las cucharadas de mantequilla y dejar derretir.
  5. Poner los medallones y dejar sellar a fuego medio por ambos lados.
  6. Agregar el brandy o coñac y flamear.
  7. Retirar los medallones de la sartén y colocar en una bandeja para hornear.
  8. Llevar al horno por 10 a 12 minutos, según el gusto de cocción.Para la salsa, en el mismo sartén en donde se sellaron los medallones, agregar la tocineta restante finamente picada, los hongos troceados o laminados, la salsa inglesa y la crema de leche, mover la salsa constantemente en una misma dirección para evitar que se corte.
  9. Comprobar la sal y la pimienta y sazonar al gusto.
  10. Retirar los medallones del horno.
  11. Servir en el plato de presentación y bañar con la salsa cremosa de hongos.
  12. Si desea, al servir, puede espolvorearse un poco de perejil liso picado.