Leeks

Ham steak with leeks and mushrooms fondue

Name: Ham steak with leeks and mushrooms fondue
Prep time: 55 min
Cook time: 40 min
Yield: 4
Cuisine: Plats principaux
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

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Author: Les Cultures de chez nous

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Preparation 15

Baking 40

Portions 4

Freezing No

Budget

Ingredients Preparation

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.