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Gratinéed Picadinho
Chapter VIII ·
Meat · Nº 305
Gratinéed Picadinho
15 ingredients
8 steps
Ingredients
Method
Ingredients
For
1½ kg
filet mignon
, or top sirloin
1 jar
button mushrooms
2 glasses
rosé wine
2
onions
, large
salt
black pepper
2 tablespoons
Worcestershire sauce
, dessert spoons
2 glasses
milk
3 tablespoons
all-purpose flour
1
parmesan
, grated
butter
100 g
butter
, for frying
1 tablespoon
butter
, for the sauce
heavy cream
ketchup
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Method
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1
Cut the meat into strips and season it the day before with salt and black pepper.
2
The next day, heat a pot with 100 g of butter, add the meat and fry until golden, stirring constantly. Add the finely chopped onions and fry again.
3
Then add the wine and the mushroom liquid. Lower the heat, check the salt, cover the pot and let it cook until the sauce reduces by half.
4
Then add the mushrooms, sliced, and let them finish drying out.
5
Once ready, remove from the heat and transfer to a Pyrex.
6
Mix the milk with the flour, the cream, the ketchup and the Worcestershire sauce, pass through a sieve, add a tablespoon of butter and place over low heat.
7
Stir until it thickens and cooks, but avoid boiling so it does not curdle.
8
Once ready, spread it over the picadinho, sprinkle with cheese and bake in a hot oven until golden. Serve with white rice.
From the same chapter
Meat · Nº 256
Meatballs
Meat · Nº 257
Bife de chorizo
Meat · Nº 258
Steaks in wine sauce
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Filet Mignon Picadinho
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