{"id":175792,"date":"2025-12-22T16:18:50","date_gmt":"2025-12-22T16:18:50","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/?p=175792"},"modified":"2025-12-22T16:22:00","modified_gmt":"2025-12-22T16:22:00","slug":"filet-de-vedella-amb-foie-i-salsa-de-tofona-sobre-pastis-de-patata","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/ca\/filet-de-vedella-amb-foie-i-salsa-de-tofona-sobre-pastis-de-patata\/","title":{"rendered":"Filet de vedella amb foie i salsa de t\u00f2fona sobre past\u00eds de patata"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">A <\/span><a href=\"https:\/\/barcanete.com\/ca\/\"><b>Bar Ca\u00f1ete<\/b><\/a><span style=\"font-weight: 400;\">, aquest plat es gaudeix com un petit ritual: el <\/span><b>filet de vedella<\/b><span style=\"font-weight: 400;\">, rosat i suc\u00f3s, es banya suaument amb mantega i roman\u00ed; el <\/span><b>foie<\/b><span style=\"font-weight: 400;\">, tot just marcat, es fon al contacte; i la <\/span><b>salsa demi-glace<\/b><span style=\"font-weight: 400;\"> trufada cau densa i brillant, amb aquell perfum profund que omple la taula abans del primer mos. El <\/span><b>past\u00eds de patata<\/b><span style=\"font-weight: 400;\">, cruixent per fora i tendre a l\u2019interior, ho sost\u00e9 tot amb eleg\u00e0ncia. Una proposta pensada per a un <\/span><b>sopar de Nadal<\/b><span style=\"font-weight: 400;\"> sense presses, amb la copa a prop i una conversa llarga.<\/span><\/p>\n<h2><b>Ingredients <\/b><\/h2>\n<p><b>Filet<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">140 g de <\/span><b>filet de vedella<\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oli d\u2019oliva (quantitat necess\u00e0ria)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal (quantitat necess\u00e0ria)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">30 g de mantega<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 branqueta de roman\u00ed<\/span><\/li>\n<\/ul>\n<p><b>Past\u00eds de patata al forn<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">2 patates \u00e0gries mitjanes (unitats)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal (quantitat necess\u00e0ria)<\/span><\/li>\n<\/ul>\n<p><b>Salsa<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Salsa demi-glace trufada (quantitat necess\u00e0ria)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pasta de t\u00f2fona negra (una mica)<\/span><\/li>\n<\/ul>\n<p><b>Foie i acabat<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60 g de fetge d\u2019\u00e0nec<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sal Maldon (quantitat necess\u00e0ria)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pebre negre de molinet (quantitat necess\u00e0ria)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cibulet fresc picat (quantitat necess\u00e0ria)<\/span><\/li>\n<\/ul>\n<h2><b>Elaboraci\u00f3<\/b><\/h2>\n<h4><b>1) Past\u00eds de patata al forn<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Pela i renta <\/span><b>dues patates \u00e0gries mitjanes<\/b><span style=\"font-weight: 400;\">. Passa-les per la mandolina (o talla-les a m\u00e0) <\/span><b>en format palla<\/b><span style=\"font-weight: 400;\">. Sala-les i est\u00e9n-les sobre una safata coberta amb <\/span><b>paper de forn<\/b><span style=\"font-weight: 400;\">, procurant que quedi una capa uniforme. Enforna <\/span><b>40\u201350 minuts<\/b><span style=\"font-weight: 400;\"> en <\/span><b>mode convecci\u00f3 a 200 \u00baC, velocitat 2<\/b><span style=\"font-weight: 400;\">. Un cop llestes, talla un rectangle de <\/span><b>7 x 10 cm<\/b><span style=\"font-weight: 400;\"> i reserva.<\/span><\/p>\n<h4><b>2) Filet: marcat i glacejat al roman\u00ed<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Sala el <\/span><b>filet de vedella<\/b><span style=\"font-weight: 400;\"> i marca\u2019l <\/span><b>poc fet<\/b><span style=\"font-weight: 400;\"> en una paella amb <\/span><b>oli d\u2019oliva<\/b><span style=\"font-weight: 400;\">. A l\u2019\u00faltim moment, afegeix la <\/span><b>branqueta de roman\u00ed<\/b><span style=\"font-weight: 400;\"> i els <\/span><b>30 g de mantega<\/b><span style=\"font-weight: 400;\">. <\/span><b>Glaceja<\/b><span style=\"font-weight: 400;\"> la carn amb aquest greix arom\u00e0tic, banyant-la per donar-li brillantor i aroma. Retira-la a una safata.<\/span><\/p>\n<h4><b>3) Salsa demi-glace trufada<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Retira l\u2019exc\u00e9s de greix de la paella i afegeix la <\/span><b>demi-glace<\/b><span style=\"font-weight: 400;\"> aromatitzada amb <\/span><b>una mica de pasta de t\u00f2fona negra<\/b><span style=\"font-weight: 400;\">. Deixa que s\u2019integri i agafi temperatura, buscant una textura lligada i untuosa.<\/span><\/p>\n<h4><b>4) Daurat final de la patata<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Daurada la base de <\/span><b>patata<\/b><span style=\"font-weight: 400;\"> en una paella <\/span><b>antiadherent<\/b><span style=\"font-weight: 400;\"> per ambd\u00f3s costats, per recuperar el cruixent i el to torrat just abans del servei.<\/span><\/p>\n<h4><b>5) Foie: marcat sense greix<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Marca el <\/span><b>fetge d\u2019\u00e0nec (60 g)<\/b><span style=\"font-weight: 400;\"> en una paella ben calenta <\/span><b>sense cap tipus de greix<\/b><span style=\"font-weight: 400;\">, per ambd\u00f3s costats. Ha de quedar <\/span><b>ben daurat<\/b><span style=\"font-weight: 400;\">, per\u00f2 <\/span><b>poc fet<\/b><span style=\"font-weight: 400;\">, mantenint l\u2019interior crem\u00f3s.<\/span><\/p>\n<h4><b>6) Tallat i posada a punt<\/b><\/h4>\n<p><span style=\"font-weight: 400;\">Talla el <\/span><b>filet de vedella<\/b><span style=\"font-weight: 400;\"> en <\/span><b>sis l\u00e0mines<\/b><span style=\"font-weight: 400;\"> i <\/span><b>solapa-les<\/b><span style=\"font-weight: 400;\"> per mantenir el format original. Afegeix <\/span><b>sal Maldon<\/b><span style=\"font-weight: 400;\"> i <\/span><b>pebre negre de molinet<\/b><span style=\"font-weight: 400;\">. Escalfa en una safata la <\/span><b>base de patata<\/b><span style=\"font-weight: 400;\">, el <\/span><b>filet de vedella<\/b><span style=\"font-weight: 400;\"> tallat i el <\/span><b>foie<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<h2><b>Decoraci\u00f3 (acabat i presentaci\u00f3)<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Emplata comen\u00e7ant amb la <\/span><b>patata<\/b><span style=\"font-weight: 400;\"> com a base. Col\u00b7loca a sobre el <\/span><b>filet de vedella<\/b><span style=\"font-weight: 400;\"> tallat i napar amb la <\/span><b>salsa demi-glace trufada<\/b><span style=\"font-weight: 400;\">. Acaba amb el <\/span><b>foie<\/b><span style=\"font-weight: 400;\"> damunt del filet i amaneix el conjunt amb <\/span><b>sal Maldon<\/b><span style=\"font-weight: 400;\">, <\/span><b>pebre negre de molinet<\/b><span style=\"font-weight: 400;\"> i <\/span><b>cibulet fresc picat<\/b><span style=\"font-weight: 400;\">. Si vols un gest visual net, procura que la salsa caigui centrada i que el cibulet coroni el foie sense tapar-lo.<\/span><\/p>\n<h2><b>Un final a l\u2019al\u00e7ada d\u2019una taula festiva<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Quan el serveixis, deixa que el plat arribi a taula encara calent: el foie acabar\u00e0 de cedir, la salsa perfumar\u00e0 l\u2019ambient i el <\/span><b>filet de vedella<\/b><span style=\"font-weight: 400;\"> mostrar\u00e0 el seu punt amb orgull. \u00c9s un d\u2019aquells plats que encaixen de manera natural en un \u00e0pat de <\/span><b>Nadal<\/b><span style=\"font-weight: 400;\">, pensats per compartir i gaudir sense soroll. Explica\u2019ns com t\u2019ha quedat: a <\/span><a href=\"https:\/\/barcanete.com\/ca\/\"><b>Bar Ca\u00f1ete<\/b><\/a><span style=\"font-weight: 400;\"> els cl\u00e0ssics es gaudeixen\u2026 i tamb\u00e9 se celebren.<\/span><\/p>\n<p><b>Descobreix com l\u2019elaborem al nostre v\u00eddeo de Youtube!<\/b><\/p>\n<p>&nbsp;<\/p>\n<p><iframe title=\"La MEJOR carne que probar\u00e1s: Vaca Vieja, Foie y Trufa\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/WmKKv9JwijA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p><b>\u00a0<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Bar Ca\u00f1ete, aquest plat es gaudeix com un petit ritual: el filet de vedella, rosat i suc\u00f3s, es banya suaument amb mantega i roman\u00ed; el foie, tot just marcat, es fon al contacte; i la salsa demi-glace trufada cau densa i brillant, amb aquell perfum profund que omple la taula abans del primer mos. [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":175790,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[240,248],"tags":[],"class_list":["post-175792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-ca-2","category-restaurant-canete-ca"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Filet de vedella amb foie i salsa de t\u00f2fona sobre past\u00eds de patata - Grup Olive Slow Foods<\/title>\n<meta name=\"description\" content=\"Apr\u00e8n a preparar filet de vedella amb foie i salsa de t\u00f2fona, un plat elegant i ple de sabor inspirat en Bar Ca\u00f1ete.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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