SANDWICH DE TOURNEDOS AUX CEPES
Préparation : 35 mn
Cuisson : 30 mn
Pour 6 personnes :
- 6 tournedos de 120 grs ficelés non bardés
- 260 grs de cèpes deshydratés
- 150 grs de polenta
- 1 échalote
- 6 carottes
- 2dl (20 grs env) de fond de veau
- 6 feuilles de sauges
- 15+50+20 grs de beurre
- huile d'olive extra
USTENSILES :
- 1 robot à hélice
- 1 grande et 1 petite casseroles
- 1 grande sauteuse antiadhésive
- 1 plaque antiadhésive
A L AVANCE
Réhydratez 200 grs de cèpes pendant 30 minutes au minimum.
Pulvérisez 40 grs de cèpes.
Chauffez 75 cl d'eau, ajoutez les 40 grs de poudre de cèpes, 15 grs de beurre, sel.
Au premier bouillon versez la polenta en pluie en tournant.
Tournez jusqu'à l'obtention d'une purée épaisse qui se détache des parois.
Etalez sur 4-5 mm d'épaisseur dans un plat, laissez figer.
Découpez en 12 disques du diamètre des tournedos.
Huilez recto verso
Posez sur la plaque du four.
PREPAREZ LEGUMES ET SAUCE
Cuisez les carottes 15 minutes à l'eau salée.
Mettez dans la sauteuse 50 grs de beurre et faites revenir l'échalote et 200 grs de cèpes réhydratés (que vous aurez au préalable soigneusement rincés) pendant 10 mn puis ajoutez les carottes et faites cuire encore pendant 5 à 10 minutes.
Dans la petite casserole faites chauffez pendant 5 minutes le fond de veau, 20 grs de poudre de cèpes, sel, poivre.
SERVEZ
En même temps dorez les disques sous le grill et cuisez les tournedos.
Assemblez les sandwich entourez avec les légumes.
Réchauffez la sauce en rajoutant, tout en fouettant, 20 grs de beurre et la sauge.
Versez autour.
CONSEIL
Se déguste avec un vin rouge de Bordeaux
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