Chuleton con champiñones al horno

Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Chuleton con champiñones al horno. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Chuleton con champiñones al horno is one of the most popular of current trending foods on earth. It's enjoyed by millions daily. It's simple, it's fast, it tastes delicious. Chuleton con champiñones al horno is something that I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Chuleton con champiñones al horno, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chuleton con champiñones al horno delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chuleton con champiñones al horno is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have Chuleton con champiñones al horno using 6 ingredients and 5 steps. Here is how you can achieve it.

Hoy os presento una espectacular y sencilla receta para los carnívoros como yo.
Se trata de un gigantesco filete de ternera de alrededor de un kilo de peso sin quitarle la grasita, unido a una simple bandejita de champiñones.

Ingredients and spices that need to be Prepare to make Chuleton con champiñones al horno:

1. 1 filete ternera de dos dedos de grosor (alrededor de un kg)
2. 1 bandeja champiñones (unos 200 g)
3. 2 ramitas romero fresco
4. Pimienta negra molida
5. 1 vaso vino blanco
6. Sal

Instructions to make to make Chuleton con champiñones al horno

1. En un recipiente apto para el horno colocamos un generoso chorro de aceite de oliva, introducimos el filete de ternera en el centro de la bandeja, le practicaremos unos cortes para que no nos quede sangrante (los que lo queráis sangrante no practicarlos).
2. Lavamos bien los champiñones, les practicamos un corte en cruz a estos, sin terminar de cortarlos del todo en la parte del sombrero, para que nos queden unidos y colocamos estos a ambos lados del filete.
3. Salpimentamos abundantemente tanto el filete como los champiñones (es la gracia del plato).
4. Colocamos el romero sobre el filete y los champiñones, regamos con el vino y horneamos a 150 grados a partir de horno frío, alrededor de una hora o hasta que os parezca correcto el grado de cocción.
5. Se parte por la mitad el filete y sirve junto con los champiñones.

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