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1 Filete mediano de res (se puede hacer con ternera)
2 Tazas de hongos frescos picaditos
½ Taza de puerro ancho picadito (la parte blanca)
2 Dientes de ajo
100 G de paté
2 Cucharadas de mostaza Dijon
Aceite de oliva
Sal y pimienta al gusto
Perejil liso picadito
Salsa de Espárragos Blancos
1 Frasco mediano de espárragos blancos
¼ De taza de crema de leche
Preparación
Precalentar el horno a 375 grados F.
En una sartén, agregar un poco de aceite de oliva y cocinar el puerro ancho con el ajo picadito por un minuto. Luego agregar los hongos picaditos, dar toque de sal y pimienta y dejar cocinar por unos 5 minutos. Luego apagar en fuego y dejar enfriar a temperatura ambiente.
Agregar esta mezcla a un bowl e incorporar el paté y mezclar bien hasta obtener una pasta homogénea.
Abrir la carne, dar un toque de sal y pimienta, rellenar con la mezcla de hongos y enrollar. Llevamos la carne a dorar por todos lados en una sartén con un poco de mantequilla derretida. Retirar del fuego, dejar enfriar y luego barnizar con la mostaza Dijon.
Hornear a 375 grados F durante 20 minutos. Retirar y dejar reposar durante 10 minutos.
Para la salsa, en un vaso de licuadora poner los espárragos troceados, agregar la crema de leche y un poco de aceite. Dar un toque de sal y pimienta y licuar.
Servir la carne con la salsa y decorar con una ramita de perejil.