A delicious alternative to your everyday choice


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  • 600gr fillets horse meat
  • 500g shallots
  • 1 small leek
  • 2 carrots
  • 1 ripe vine tomato
  • Salt and pepper
  • Olive oil
  • 1 sprig of thyme
  • 150ml red wine
  • 1 cinnamon stick
  • Half a star anise.
  • 200g morels
  • 200g tender peas
  • 3 cloves garlic
  • 50ml white wine
  • 100ml vegetable stock
  1. In a saucepan with lightly boiling water, boil the peas for 10-12 minutes. Once cooked, cool them in ice water. Reserve. Roll up  the fillets and tie with kitchen string, then set aside.
  2. In a pan with a drizzle of olive oil, fry the finely chopped onions, leeks and carrots.When they begin to brown, add the meat and cooked till browned. Grate the tomatoes, mix well and add the red wine and thyme.Let the wine evaporate and add the beef broth. Simmer for 45 minutes. Season with salt and pepper and serve with the sautéed morels.
  3. Fry the morels  in a pan with a drizzle of olive oil and finely chopped garlic, along with the peas. Give it a splash of  white wine and let evaporate. Add the vegetable stock and let reduce. Serve with the fricassee