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Lombo Wellington com puré de batata, cenoura molho de vinho doce
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Ingredients
Creme de cogumelos
- 10 g cogumelos porcini secos
- 150 g água muito quente
- 700 g lombo de vaca, numa só peça
- 1 - 2 c. chá de sal
- 2 c. chá de pimenta preta
- 1 fio de azeite
- 300 g cogumelos Paris cortados em quartos
- 50 g manteiga
- 80 g chalota cortada em metades
- 3 - 4 pés de tomilho, só as folhas
-
120
g vinho do Porto
or 120 g vinho da Madeira
Montagem
- 250 g massa folhada
- 1 ovo batido
Cenouras, puré e molho
- 500 g água
- 600 g cenoura cortada em rodelas (5 cm aprox.)
- 350 g leite gordo
- 1000 g batata, casca vermelha cortada em pedaços
- 1 ½ c. chá de sal
- 50 g vinho doce (Madeira, Porto, etc.)
- 2 - 3 pitadas de pimenta preta
- 25 g manteiga
- Nutrition
- per 1 dose
- Calories
- 4965.9 kJ / 1186.9 kcal
- Protein
- 55.1 g
- Carbohydrates
- 105.2 g
- Fat
- 57.8 g
- Saturated Fat
- 23.4 g
- Fibre
- 12.8 g
- Sodium
- 2208.5 mg
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