Pastrami and Latke Medalion with Shiitake Mushroom Cream Sauce (Potato Cakes)

Name: Pastrami and Latke Medalion with Shiitake Mushroom Cream Sauce (Potato Cakes)
Ingredients: For the pastrami and latkes; 200g of beef fillet (2 medallions); Salt and pepper to taste; 40g of thinly sliced pastrami; 10ml of olive oil; 60g of brie cheese, sliced; For the sauce; 50g of shiitake mushrooms, sliced; 50g of Parisian mushrooms, sliced; 20g of butter; 5ml of olive oil; One clove of garlic; 100ml of fresh heavy cream; Basil leaves; For the latkes; 200g of peeled and grated large potatoes; 100g of small-potato grated pulp; 100g of grated onion; 1 egg; 5g of all-purpose flour; 10g of chopped parsley and chives; 5g of grated Parmesan cheese; One teaspoon of active dry yeast; As needed, black pepper and nutmeg; Corn oil (for frying)

1
For the pastrami and latkes
2
200g of beef fillet (2 medallions)
3
Salt and pepper to taste
4
40g of thinly sliced pastrami
5
10ml of olive oil
6
60g of brie cheese, sliced
7
For the sauce
8
50g of shiitake mushrooms, sliced
9
50g of Parisian mushrooms, sliced
10
20g of butter
11
5ml of olive oil
12
One clove of garlic
13
100ml of fresh heavy cream
14
Basil leaves
15
For the latkes
16
200g of peeled and grated large potatoes
17
100g of small-potato grated pulp
18
100g of grated onion
19
1 egg
20
5g of all-purpose flour
21
10g of chopped parsley and chives
22
5g of grated Parmesan cheese
23
One teaspoon of active dry yeast
24
As needed, black pepper and nutmeg
25
Corn oil (for frying)

Ingredients

1
For the pastrami and latkes
2
200g of beef fillet (2 medallions)
3
Salt and pepper to taste
4
40g of thinly sliced pastrami
5
10ml of olive oil
6
60g of brie cheese, sliced
7
For the sauce
8
50g of shiitake mushrooms, sliced
9
50g of Parisian mushrooms, sliced
10
20g of butter
11
5ml of olive oil
12
One clove of garlic
13
100ml of fresh heavy cream
14
Basil leaves
15
For the latkes
16
200g of peeled and grated large potatoes
17
100g of small-potato grated pulp
18
100g of grated onion
19
1 egg
20
5g of all-purpose flour
21
10g of chopped parsley and chives
22
5g of grated Parmesan cheese
23
One teaspoon of active dry yeast
24
As needed, black pepper and nutmeg
25
Corn oil (for frying)

Directions

1
The pastrami medalions
2
Wrap the pastrami slices around the beef medallions and secure with kitchen twine
3
Taste and season the fillets with salt and pepper to taste
4
Heat a pan with butter and olive oil, then cook the fillets
5
After cooking, top the fillets with brie cheese and place under the broiler to melt
6
Once melted, reserve in a warm oven
7
The sauce
8
Sauté garlic, mushrooms, shiitake, and thyme in butter and olive oil
9
Add heavy cream and let it reduce
10
The latkes
11
Grate large potatoes coarsely and small potatoes finely
12
Mix with grated onion, egg, flour, parsley and chives, and yeast
13
Heat corn oil in a frying pan, then fry the latke mixture by spoonfuls
14
Toss to coat and serve
15
To serve
16
Place a spoonful of sauce on the plate, followed by the pastrami fillets
17
Top with more sauce and serve alongside latkes