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Ingredients
La purée de courge butternut
- 1 oignon, coupé en quatre
- 20 g de beurre
- 700 g de courge butternut
- 1000 g de bouillon de légumes
Le rosbif
- 800 g de rôti de bœuf, filet de rosbif
- 2 c. à soupe d'huile de tournesol
La sauce et le dressage
- 1 échalote
- 40 g de beurre
-
200
g de champignons sauvages frais
or 200 g de cèpes frais, émincés - du sel
- du poivre moulu
- 100 g de foie gras de canard cuit et quelques cubes pour le dressage
- 10 g de cèpes séchés
- 200 g d'eau
- 200 g de crème liquide 30-40% m.g.
- 300 g de champignons de Paris frais, émincés
- 2 gousses d'ail
- 5 brins de persil, hachés
- Nutrition
- per 1 portion
- Calories
- 2446 kJ / 588 kcal
- Protein
- 37 g
- Carbohydrates
- 14 g
- Fat
- 42 g
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