Entrecôte Asado con Crema de Hongos y Puré de Calabaza

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, Entrecôte Asado con Crema de Hongos y Puré de Calabaza. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can have Entrecôte Asado con Crema de Hongos y Puré de Calabaza using 21 ingredients and 7 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Get to make Entrecôte Asado con Crema de Hongos y Puré de Calabaza:

1. Para el Entrecôte:
2. 300 grs Entrecôte
3. 30 cc Aceite de girasol
4. C/n Sal
5. C/n Pimienta
6. Para la salsa:
7. 1/2 Cebolla
8. 20 grs hongos secos
9. 2 grs perejil
10. 10 grs Manteca
11. 50 cc Vino blanco
12. 70 cc Caldo de carne
13. 100 cc Crema de leche
14. C/n Sal
15. C/n pimienta
16. Para el puré:
17. 20 grs Calabaza
18. 20 grs Manteca
19. 20 grs azúcar
20. C/n Sal
21. C/n Pimienta

Instructions to make to make Entrecôte Asado con Crema de Hongos y Puré de Calabaza

1. Retirar toda la grasa y la aponeurosis. Reservar en la heladera cubierta con un film.
2. En una sartén caliente con aceite de girasol y fuego fuerte, sellar la carne. Salpimentar, colocarla en una fuente y terminar la cocción en horno a 180° durante 15 minutos aproximadamente. Retirar y reservar en un lugar caliente.
3. Lavar los hongos e hidratarlos colocándolos en agua caliente por espacio de 10 minutos. Filtrar y enjuagar nuevamente. Secarlos y cortarlos. Reservar.
4. En la misma sartén, colocar la manteca y saltear la cebolla cortada en emincé. Deglasar con el vino blanco y una vez evaporado los alcoholes, añadir el caldo, la crema y los hongos. Reducir a fuego mínimo hasta que tome consistencia de salsa. Salpimentar y a último momento, agregar el perejil.
5. Cortar la calabaza en cubos regulares y cocinar en una cacerola con agua hirviendo y sal hasta que esté a punto. Escurrir, mixear y tamizar. Agregar la manteca, el azúcar, la sal y la pimienta.
6. Emplatar colocando el Entrecôte, la salsa de hongos y la guarnición. Terminar con un poco de perejil por encima.
7. Servir y a disfrutar. ¡Buen provecho!

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