{"id":4509,"date":"2026-06-25T09:38:13","date_gmt":"2026-06-25T09:38:13","guid":{"rendered":"https:\/\/barcanete.com\/?p=4509"},"modified":"2026-06-25T10:26:39","modified_gmt":"2026-06-25T10:26:39","slug":"filet-de-vedella-recepta","status":"publish","type":"post","link":"https:\/\/barcanete.com\/ca\/filet-de-vedella-recepta\/","title":{"rendered":"Filet de vedella amb foie gras i salsa de t\u00f2fona sobre un past\u00eds de patata"},"content":{"rendered":"<p>En <a href=\"https:\/\/barcanete.com\/ca\/\"><b>Bar Ca\u00f1ete<\/b><\/a>, aquest plat es gaudeix com un petit ritual: el <b>filet de vedella<\/b>, rosat i suc\u00f3s, es banya suaument en mantequilla i roman\u00ed; el <b>foie<\/b>, tot just segellat, es fon al contacte; i la <b>salsa demi-glace<\/b> trufada cau densa, brillant, amb aquell perfum fosc que omple la taula abans del primer mos. El <b>past\u00eds de patata<\/b>, cruixent per fora i tendre a l&#8217;interior, ho sost\u00e9 tot amb eleg\u00e0ncia. Una proposta pensada per a un <b>sopar de Nadal<\/b> sense presses, copa a prop i conversa llarga.<\/p>\n<h2><b>Ingredients <\/b><\/h2>\n<p><b>Filet<\/b><\/p>\n<ul>\n<li aria-level=\"1\">140 g de <b>filet de vedella<\/b><\/li>\n<li aria-level=\"1\">Oli d&#8217;oliva (quantitat necess\u00e0ria)<\/li>\n<li aria-level=\"1\">Sal (quantitat necess\u00e0ria)<\/li>\n<li aria-level=\"1\">30 g de mantequilla<\/li>\n<li aria-level=\"1\">1 branca de roman\u00ed<\/li>\n<\/ul>\n<p><b>Past\u00eds de patata al forn<\/b><\/p>\n<ul>\n<li aria-level=\"1\">2 patates agres mitjanes (unitats)<\/li>\n<li aria-level=\"1\">Sal (quantitat necess\u00e0ria)<\/li>\n<\/ul>\n<p><b>Salsa<\/b><\/p>\n<ul>\n<li aria-level=\"1\">Salsa demi-glace trufada (quantitat necess\u00e0ria)<\/li>\n<li aria-level=\"1\">Pasta de t\u00f2fona negra (una mica)<\/li>\n<\/ul>\n<p><b>Foie i acabat<\/b><\/p>\n<ul>\n<li aria-level=\"1\">60 g de fetge d&#8217;\u00e0nec<\/li>\n<li aria-level=\"1\">Sal Maldon (quantitat necess\u00e0ria)<\/li>\n<li aria-level=\"1\">Pebre negre de molinet (quantitat necess\u00e0ria)<\/li>\n<li aria-level=\"1\">Ceboll\u00ed fresc picat (quantitat necess\u00e0ria)<\/li>\n<\/ul>\n<h2><b>Elaboraci\u00f3<\/b><\/h2>\n<h4><b>1) Past\u00eds de patata al forn<\/b><\/h4>\n<p>Pela i renta <b>dues patates agres mitjanes<\/b>. Passa-les per la mandolina (o talla-les a m\u00e0) <b>en format palla<\/b>. Salpebra-les i est\u00e9n-les sobre una safata coberta amb <b>paper de forn<\/b>, procurant que quedi una capa uniforme. Enforna <b>40\u201350 minuts<\/b> en <b>mode convecci\u00f3 a 200 \u00baC, velocitat 2<\/b>. Un cop llestes, talla un rectangle de <b>7 x 10 cm<\/b> i reserva.<\/p>\n<h4><b>2) Filet: marcat i glacejat al roman\u00ed<\/b><\/h4>\n<p>Salpebra el <b>filet de vedella<\/b> i marca&#8217;l <b>poc fet<\/b> en una paella amb <b>oli d&#8217;oliva<\/b>. En l&#8217;\u00faltim moment, afegeix la <b>branca de roman\u00ed<\/b> i els <b>30 g de mantequilla<\/b>. <b>Glace<\/b> la carn amb aqueix greix arom\u00e0tic banyant-la per donar-li brillantor i perfum. Retira-la a una safata.<\/p>\n<h4><b>3) Salsa demi-glace trufada<\/b><\/h4>\n<p>Retira l&#8217;exc\u00e9s de greix de la paella i afegeix la <b>demi-glace<\/b> aromatitzada amb <b>una mica de pasta de t\u00f2fona negra<\/b>. Deixa que s&#8217;integri i agafi temperatura, buscant una textura lligada i untuosa.<\/p>\n<h4><b>4) Daurat final de la patata<\/b><\/h4>\n<p>Daura la base de <b>patata<\/b> en una paella <b>antiadherent<\/b> per ambd\u00f3s costats, per recuperar el cruixent i el to torrat just abans del passe.<\/p>\n<h4><b>5) Foie: segellat sense greix<\/b><\/h4>\n<p>Marca el <b>fetge d&#8217;\u00e0nec (60 g)<\/b> en una paella ben calenta <b>sense gens de mat\u00e8ria grassa<\/b>, per ambd\u00f3s costats. Ha de quedar <b>ben dauradet<\/b>, per\u00f2 <b>poc fet<\/b>, conservant l&#8217;interior crem\u00f3s.<\/p>\n<h4><b>6) Fileteig i posada a punt<\/b><\/h4>\n<p>Talla el <b>filet de vedella<\/b> en <b>sis l\u00e0mines<\/b> i <b>superposa-les<\/b> per mantenir el format original. Afegeix <b>sal Maldon<\/b> i <b>pebre negre de molinet<\/b>. Escalfa en una safata la <b>base de patata<\/b>, el <b>filet de vedella<\/b> fileteig i el <b>foie<\/b>.<\/p>\n<h2><b>Decoraci\u00f3 (acabat i presentaci\u00f3)<\/b><\/h2>\n<p>Emplata comen\u00e7ant amb la <b>patata<\/b> com a base. Col\u00b7loca a sobre el <b>filet de vedella<\/b> fileteig i napa amb la <b>salsa demi-glace trufada<\/b>. Acaba amb el <b>foie<\/b> a sobre del filet i adre\u00e7a el conjunt amb <b>sal Maldon<\/b>, <b>pebre negre de molinet<\/b> i <b>ceboll\u00ed fresc picat<\/b>. Si vols un gest visual net, procura que la salsa caigui centrada i que el ceboll\u00ed coroni el foie sense tapar-lo.<\/p>\n<h2><b>Un final a l&#8217;al\u00e7ada d&#8217;una taula festiva<\/b><\/h2>\n<p>Quan el serveixis, deixa que el plat arribi a la taula encara calent: el foie acabar\u00e0 de rendir-se, la salsa perfumar\u00e0 l&#8217;aire i el <b>filet de vedella<\/b> mostrar\u00e0 el seu punt amb orgull. \u00c9s un d&#8217;aquells plats que encaixen de forma natural en un \u00e0pat de <b>Nadal<\/b>, pensats per compartir i gaudir sense soroll. Explica&#8217;ns com t&#8217;ha quedat: a <a href=\"https:\/\/barcanete.com\/ca\/\"><b>Bar Ca\u00f1ete<\/b><\/a> els cl\u00e0ssics es gaudeixen\u2026 i tamb\u00e9 es celebren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En Bar Ca\u00f1ete, aquest plat es gaudeix com un petit ritual: el filet de vedella, rosat i suc\u00f3s, es banya suaument en mantequilla i roman\u00ed; el foie, tot just segellat, es fon al contacte; i la salsa demi-glace trufada cau densa, brillant, amb aquell perfum fosc que omple la taula abans del primer mos. El [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4508,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-4509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sense-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Filet de vedella amb foie gras i salsa de t\u00f2fona sobre un past\u00eds de patata<\/title>\n<meta name=\"description\" content=\"Impressiona els teus convidats amb aquest suc\u00f3s filet de vedella amb foie gras, salsa demi-glace de t\u00f2fona i past\u00eds cruixent de patata. 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