Fillet of beef in sherry jelly
Pin itIngredients for 4 persons:
- 500 g fillet of beef
- 11/4 l beef stock (instant)
- 100 g small, firm mushrooms
- 80g green olives, stoned
- 1 small red pepper
- 1 clove of garlic
- 1 tbsp. olive oil
- Salt
- Pepper (ground)
- 1/8 l sherry (medium dry)
- 6 leaves gelatine or 10 g powdered gelatine
Preparation:
- Simmer the fillet of beef in the stock on a low heat for 25 minutes. Remove the meat from the stock and wrap in foil.
- Clean the mushrooms and cut into thin slices. Chop or slice the olives, wash the pepper, remove the seeds and dice it. Peel the garlic and chop finely.
- Heat the oil in a frying pan and soften the garlic, pepper and mushrooms in it. Add the olives and 2 tablespoons of water and steam the vegetables for another 10 minutes. Season with salt and pepper.
- Cut the fillet of beef into very thin slices. Measure out ¼ of the stock and boil with the sherry. Dissolve the soaked gelatine in it.
- Line a loaf tin (1 1/2 l) with smooth cling film to over the edges. Place alternating layers of vegetables and meat in it. Pour the sherry stock over it.
- Leave to cool and put in a cool place for 2 hours.
- Turn out, cut into slices and serve with Grissini (bread sticks), olives and wine.
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