I would like to contribute to this community a Gastronomic Experiences By Chef Gustavo Pasquini ft. Chef Steemit

INGREDIENTS

Main Ingredients

800g tenderloin

Salt, pepper

Egg wash Celestine crepes

75g flour

150ml Milk

2 eggs

10g butter

Salt, pepper

Sauce

2 shallots

100ml veal stock and beef trimming

50g butter

50g carrots

50g onions

50g celery

50g garlic

1 bouquet of herbs

Turned vegetables

Carrots

Turnips

Butter

Salt, sugar

Doll – Pastry

Pastry to cover the meat.

PREPARATIONS

Beef – 20m cook

Temperature 180 °

STEP 1 – Sieve the flour and mix with the eggs. Slowly add milk to the mix. Melt the butter and chop in your herbs. Filter the liquid, add the melted butter and mix all together.

STEP 2 – Tie string loosely around the meat. Cut and retain the trimmings. Fry the meat, then add salt and pepper and put the meat in the freezer for 10 minutes.

STEP 3 – Cut the carrots, onions, celery and shallots into small cubes. Fry the vegetables, meat trimmings, garlic and butter in a pan for 3 minutes. Remove the vegetables and meat from the pan. . Add the stock to the saucepan and start scratching the saucepan for 30 seconds. Filter the stock from the saucepan and reduce until it becomes a sauce. Add salt and serve.

STEP 4 – Take the meat from the freezer. Cut the string around the meat. Cover the entire meat with doll pastry. There must be two lines of doll pastry, one on the top of the meat and the other at the bottom of the meat. Press very well around the meat with the fork. Add egg wash to the top of the pastry and cook in the oven for 20 minutes.

STEP 5 – Peel the carrots and turnip and cut them into slices. Boil these for 10 minutes and fry with butter. Add salt and pepper to serve.

By Chef Gustavo Pasquini

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About Me

In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.

Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.

Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.

Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.

Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.

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