RECETAS

28 diciembre, 2013

SOLOMILLO WELLINGTON


Hola a tod@s!!!.
Estaba haciendo un repaso a recetas pendientes de publicar porque tengo muchas aunque, la verdad, la mayoría no me sirven porque tengo fotos y fotos pero no recuerdo ni ingredientes ni cómo las hice. Esto me pasa por innovar, por no repetir recetas y por no publicar más a menudo, claro.
Bien, pues he encontrado un Solomillo Wellington que hice para enviar a Masterchef (la única que envié) así que como ya estaba redactada, ahí va!. Seguro que os viene bien para estos días, o eso espero.
 
 
Yo hago un solomillo envuelto en hojaldre que en mi casa es muy bien recibido y muchos son los que me han escrito para decirme lo mucho que les gusta. No varía mucho de éste, es una opción más. Si queréis recordar aquel pinchad aquí.

 
SOLOMILLO WELLINGTON.
 
Necesitarás...

Para el solomillo:
 1 solomillo de cerdo ibérico, 240gr de champiñones laminados, una cebolla grande, 2 cucharadas de azúcar, un chorrito de vino blanco, aceite de oliva, sal y pimienta, mousse de foie gras (unos 80-100gr, al gusto) , una lámina de hojaldre y huevo para pintar.

Para la guarnición:
 una cebolla grande, dos manzanas medianas, un puñado de nueces, un puñado de anacardos, un puñado de pasas sultanas sin semillas, un puñadito de piñones, un chorrito de vino blanco, dos cucharadas de azúcar, aceite de oliva, sal y pimienta.

Para la salsa:
200ml de nata líquida, 50ml de vino blanco, una cucharada sopera rasa de mostaza a la antigua, sal y pimienta.

Así se hace...
1. Preparamos la farsa del solomillo rehogando una cebolla cortada en juliana con un chorrito de aceite. Cuando empiece a dorarse añadimos los champiñones, salpimentamos y seguimos rehogando hasta que suelten toda su agua. Le ponemos entonces un chorrito de vino blanco y volvemos a dejar rehogando hasta que se evapore. Por último, añadimos dos cucharadas soperas de azúcar y movemos hasta que esté bien integrado y empiece a caramelizar. Reservamos y dejamos enfriar.

2. Sellamos el solomillo salpimentado mientras la farsa enfría y lo dejamos enfriar igualmente. En este momento podemos precalentar el horno a 200ºC. Una vez haya enfriado, abrimos el solomillo y lo rellenamos con mousse de foie gras.

3. A continuación, puedes prepararlo para el horno extendiendo la lámina de hojaldre y reservando unas tiras para la decoración final. con la lámina extendida, repartimos la farsa sin llegar a los bordes. Enrolla ayudándote del papel vegetal que acompaña al hojaldre, cierra los bordes dejando todas las uniones hacia abajo. Coloca sobre papel vegetal, decora y pinta con huevo batido. Hornea a 200ºC unos 30 minutos o hasta que esté doradito.
 
4. Mientras se hornea nuestro solomillo, preparmos la guarnición y la salsa, todo a la vez. Para la salsa, ponemos todos los ingredientes en un cazo a fuego bajo y vamos removiendo de vez en cuando controlando que no se nos queme y buscando la textura.
Para la guarnición, rehogamos de nuevo una cebolla en juliana con un chorrito de aceite en una sartén. Cuando empiece a dorarse, añadimos la manzana pelada y cortada a trocitos no muy grandes y continuamos rehogando. Cuando vaya cogiendo color , añadimos el resto de ingredientes excepto el vino blanco y el azúcar (nueces, anacardos, pasas y piñones) y seguimos rehogando. Añadimos entonces un chorrito de vino blanco y dejamos reducir. Finalmente, cuando esté todo bien cocinado, pondremos las cucharadas de azúcar y caramelizamos.
Servimos el solomillo en una fuente con la guarnición a los lados y ponemos la salsa en una salsera o presentamos los platos individualmente con una rodaja de solomillo, su guarnición bien presentada con ayuda de un aro de emplatar y su buena cucharada de salsa.
Ahora, a disfrutar de este exquisito plato!!!.
 Éste es el relleno...me encantó!!!.
 
 

36 comentarios:

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    Un beso y feliz prospero año nuevo!

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