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Posts tagged ‘how to make’

Tournedos Rossini, A Legendary Recipe

The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.”  Whether that is true or not, this recipe bears his name, and it is as decadent, rich and satisfying today as it was when Rossini demanded it his way. Though it’s fairly easy to make, the ingredients are luxurious enough to make this a special-occasion meal. tournedos rossini1 INGREDIENTS

 PREPARATION 1. Preheat oven to 375 degrees F. Butter 2 large ramekins. Cover the bottom of each ramekin with potato slices, brush with softened truffle butter and add another layer of potato. Repeat until all potatoes are used. Weigh down each potato cake with a smaller ramekin, then bake in the oven until edges are crisp and the center is cooked through, about 10 minutes. Using an offset spatula, remove potato cakes to paper toweling. 2. In a small bowl, combine the demi-glace, truffle juice and chopped truffles, set aside. 3. Season filets with salt & pepper. In a large skillet over medium heat. Melt the duck fat in a large skillet over medium-high flame. Sear the filets until desired doneness, about 5 minutes each side for medium-rare. Remove to a cutting board to rest, tent with foil to keep warm. 4. Discard all fat from the skillet. While the pan is still hot, add the Madeira, scraping up all the beefy bits on the bottom. Add the demi-glace mixture, cook until reduced, then remove from heat and stir in the truffle butter. Taste for seasoning and add salt & pepper, if necessary. Keep warm. 5. Heat a small, dry skillet over high flame. When hot, sear the foie gras slices until golden brown, about 60 seconds on each side. Remove to paper toweling. 6. On each of two plates, place the potato cake in the center and top with the filet mignon then foie gras. Spoon the sauce over and around. Top with freshly shaved truffle.  

A Saucy Series, Part I: Espagnole

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Holy Mother of Sauces
Lots of people are a bit afraid of French sauces because they think they are too complicated and not worth the effort.  I think they are so wrong. Take a little time on a weekend to make the great base, Sauce Espagnole, and then you are good to go for so many sauces that are made from it; Bourguignonne, Champignon, Bigarade and a million others come from Espagnole, and can be used on all varieties of meat, fowl and game. I make a batch of Espagnole and freeze it in 1 cup bags so I can make a “fancy” dinner in no time, even on a weeknight. I have even come up with a shortcut to Espagnole that is a winner. If you want a more classic, long version of Espagnole Sauce with some history of “Mother Sauces,” visit my blog.

Sauce Chevreuil is a brown sauce made with Espagnole; adding port and currant jelly makes it perfect on venison, beef or even duck (try it on duck breast). It really is finger-licking good with a silky texture that will make you fall in love with it.

If you make the sauces in advance, you can do a dinner like this in no time at all…don’t forget the Stilton Mashed Potatoes, they are so good!

Deana Sidney Venison with Chevreuil Sauce

Deana Sidney’s Venison with Chevreuil Sauce and Stilton Mashed Potatoes

Quick Version of Espagnole Sauce

4 T butter
4 T flour
3 T diced carrot
3 T diced onion
3 T bacon
2 c stock
1 t thyme
piece of bay leaf
2 T white wine
1/4 c demi-glace
2 T tomato sauce
salt and pepper to taste

Melt your butter and add the flour on a low to medium flame.  Stir regularly until the mixture turns a medium brown… kind of a medium caramel color.   Don’t let it get too dark.  This takes 5-10 minutes.

Add the vegetables, ham and bacon to the roux and stir.  Slowly add the stock, wine and demi-glace.  Cook over a low flame for 45 minutes and add the tomato sauce. Cook for another 10 minutes and strain, pressing on the solids.  Add salt and pepper to taste

To make a brown roux, melt your butter and add the flour on a low to medium flame.  Stir regularly until the mixture turns a medium brown… kind of a medium caramel color.  Remove from the stove and use.  Don’t let it get too dark.  This takes 5-10 minutes.

Chevreuil Sauce (an amalgam of many recipes)

1 T butter
2 T chopped shallot
2 T ham
any venison trimmings you may have (optional)
2 chopped mushrooms
bouquet garni (parsley, thyme, bay and sage tied up)
¼ c wine vinegar
1 c Espagnole
2 t Worcestershire sauce
1 mashed anchovy
1 c   demi-glace or stock
3 oz port
1 T red currant jelly
pinch of cayenne

Sauté the shallot, ham, venison trimmings and mushrooms in the butter till softened.  Toss in the bouquet garni and add the vinegar.  Reduce till syrupy and add the Espagnole, stock, Worcestershire, and anchovy.  Cook for ½ an hour at low heat or till thickened. Strain, pressing on the solids and add the red currant jelly, port and cayenne.

Boneless Venison Steak for 2

2 venison steaks or tenderloin  (4 – 6 oz each serving)
salt and pepper
2 T butter
3-4 chanterelle and/or shitake mushrooms, sliced

Heat oven 400º

Heat a cast iron skillet till hot. Salt and pepper the steak. Put in the butter to melt and add the mushrooms and steak.  Sear on one side and then the other, stirring the mushrooms as you do.

Flip and put in a 400º oven for 5 minutes for rare.

Remove from oven and put the meat on a plate and tent for 5 minutes.  Take the mushrooms and add the Chevreuil Sauce to warm.  Pour over the meat and serve.

Note: if you use beef filet, the technique is the same

Stilton Mashed potatoes for 2

6 blue potatoes peeled or unpeeled
2 T butter
½ c milk
¼ cup crumbled stilton or to taste
pinch of mace
Salt and pepper to taste

Boil the potatoes until tender and drain.  Add the rest of the ingredients and mash.

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