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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros



180 g beef tenderloin
10 g flour
20 g Culinary Journey Onion Sofrito
10 g Culinary Journey Tomato Concentrate
25 g freeze-dried wild mushrooms
10 ml brandy
1 bay leaf
10 g Culinary Journey Beef Fond
1 l water
10 toasted almonds
1 clove of garlic
1 sprig of parsley


Cut the meat into thin fillets, season, flour and fry. Set aside.
Mix the Onion Sofrito with the Tomato Concentrate in a pan, sauté for 1 minute and add the flour. Toast for another 2 minutes and douse with brandy. Reduce the brandy until dry and douse with water.
Add the Beef Fond and submerge the meat in the sauté and add the bay leaf with the previously hydrated mushrooms. Cook for about 30 minutes until the meat is tender and juicy. At this point, add the crushed almonds, garlic and parsley to bind the sauce and cook for another 3 minutes.
Serve in a soup dish and garnish with chopped parsley.