Ham steak with leeks and mushrooms fondue
15
40
4
No
Ingredients
- 30 ml (2 tablespoons) of butter
- 30 ml (2 tablespoons) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 8 mushrooms, minced
- 15 ml (1 tablespoon) of lemon juice
- 60 ml (4 tablespoons) of tomato sauce
- 75 ml (1/3 cup) of dry white wine
- 30 ml (2 tablespoons) of cognac
- 30 ml (2 tablespoons) of parsley, chopped
- 4 slices of ham, 1.25 cm (1/2 inch) thick
Preparation
Side-by-side mode
- Preheat oven to 375°F (190°C).
- Heat butter and oil in a small, heavy-bottomed saucepan. Melt the leeks for 2 to 3 minutes without letting them brown, then add the mushrooms. Cook for 2 minutes over high heat. Add lemon juice, tomato sauce, white wine and cognac. Stir for 2 minutes, then remove from the heat.
- Cut 8 large squares of aluminum foil. Spread half of the mushroom sauce in the centre of 4 squares. Sprinkle the parsley. Add the ham. Garnish with the remaining sauce. Cover with the 4 remaining aluminum foil. Close the papillotes without rolling the ham slices.
- Place the papillotes on the oven rack and cook for 20 minutes. Open the papillotes just before serving.
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