Ingredients:
2 Steaks
1 Teaspoon butter
For Filling:
1 Artichoke
1 Tablespoon dried tomatoes
1 Tablespoon grimini fungus
1 Garlic
1 Tablespoon onions
1 Tablespoon goat cheese
1 Tablespoon olive oil
Salt & Pepper
For the amaranto crust:
1 Tablespoon of amaranth
1 Tablespoon ground cumin
For the sauce:
1/2 Cup Whiskey
5 Tablespoons cream
1 Tablespoon onions
1 Minced garlic
1 Tablespoon pesto Mon Coeur
2 Tablespoons chopped sage
1 Tablespoon butter
For Cress:
Watercress
Salt
White Pepper
Black Pepper
Estragon
Instructions:
First we do our fill, place in a skillet over medium heat olive oil, dried tomatoes, artichoke, grimini mushroom, onions, garlic and we fry them.
Before the ingredients start to soften introduce the goat cheese, salt, and pepper. Mix well in medium heat for 10 seconds, then we take them out and let them cool.
Meanwhile we start by creating a hole in the meat, side by side in the middle. If the mix is already cool, take it to the processor and mix it until you have a pate. When finished, introduce it into the into the hole's meat. Add the salt, pepper and cumin.
Later we place the skillet back in the heat, over medium high heat with butter until it starts to boil, then we put to fry our meat at the point we like it, well cooked, medium well, or medium rare.
Put the meat in the oven in low heat until it finishes cooking. Then using the pan that we used, we start to prepare our sauce by creating a meat broth, so add the butter in the pan, chopped onions and garlic and fry them. Then add the whiskey and wait until it evaporates. Finally we put the cream with the pesto sauce, sage, salt and pepper.
On a plate place the amaranth so when the steak is ready we can make our crust with amaranth.
When everything is done, in a bowl place the watercress, salt, pepper and tarragon oil, mix the plate and VOILA!
Enjoy!
