Pumpkin soup with steaks "Alla Valdostana"

Name: Pumpkin soup with steaks "Alla Valdostana"
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 100 g gorgonzola; salt; garlic - 5 cloves; zucchini pulp - 150 g; 70 g olive oil; 0.5 stalk celery; 100 g fresh spinach; 5 sprigs of sage; garlic - 1 clove; for the steaks "alla valdostana":; 0.5 carrots; 100 ml cream with 30% fat; potato; 0.5 white onion; 500 g pumpkin pulp; butter - 40 g; 10 cherry tomatoes; 1.2 kg beef tenderloin

Cookinero 1 January 2023

How to cook Pumpkin soup with steaks "Alla Valdostana"

Step 1

Peel all the vegetables, cut into large cubes and fry in a mixture of oils until transparent. Pour in water so that it only covers the vegetables, and cook for 35-40 minutes. on medium fire. Pour the soup into a blender, puree. Pour the soup into a saucepan, bring to a boil, add salt, pepper and cream. Mix. For steaks, cut the meat into 24 equal pieces, cover each piece with a film and beat off to a thickness of 3–4 mm. For the filling, cut the tomatoes into quarters, chop the sage, finely chop the gorgonzola, pick the spinach leaves with your hands, cut the zucchini into small cubes, chop the garlic; mix tomatoes with sage, gorgonzola with spinach, zucchini with garlic; spice up. Spread each type of filling equally on 4 broken pieces of meat. Raise the edges of the pieces of meat up, cover with the remaining pieces on top and form into balls. Bake until cooked in the oven at 200ºС, 15 minutes. Pour the soup into bowls, put 3 steaks with different fillings in each bowl.

PAIRING: Chateau Peyre-Lebade Cru Bourgeois 2000 AOC Haut-Medoc, France Dark garnet color wine. Complex aroma with hints of black and red currants, sweet pastries and vanilla, with hints of black pepper and charcoal. The taste is rich, with fruit dominance. Long berry aftertaste with a slight hint of cinnamon.