Friday, October 23, 2015

Filet de Boeuf Richelieu- Beef Filet Richelieu Recipe

 

beef-filet-richelieu-recipe


Prepare as Filet de Boeuf au Madere et Champignons (please refer to recipe below) but instead of the mushrooms, garnish with braised lettuce (refer to recipe below), stuffed mushrooms (refer to recipe below), small stuffed tomatoes (refer to recipe below) and small Pommes Chateau (refer to recipe below). Finish the accompanying sauce without the Madeira.

Madeira is a fortified Portuguese wine made in the Madeira Islands. Madeira is produced in a variety of styles ranging from dry wines that can be consumed on their own as an aperitif, to sweet wines more usually consumed with dessert. Cheaper versions are often flavored with salt and pepper for use in cooking.

Some wines produced in small quantities in Crimea, California and Texas is referred to as "Madeira" or "Madera", although those wines do not conform to the EU PDO regulations. In conformance with these EU regulations, most countries limit the use of the term Madeira or Madère to only those wines that come from the Madeira Islands.


FILET DE BOEUF AU MADERE ET CHAMPIGNONS

10 portions
Preparation Time: 2 hours


INGREDIENTS:

Stage 1
Fillet of Beef, larded 1- 1/2 kg
Butter  100 grams

Stage 2
Onions (roughly diced) 120 grams
Carrots (roughly diced) 120 grams
Celery (roughly diced) 120 grams
Bay leaf, crushed 1 piece
Thyme sprig
Fat bacon, diced 80 grams

Stage 3
Madeira 1- 1/2 dl

Stage 4
Fonds Brun (Brown stock) (refer to recipe below) 6dl
Tomato Puree 1/2 tablespoon
Arrowroot (flour) 15 grams approximately

Stage 5
Button Mushroom 750 grams
Butter 50 grams
Glace de Viande (meat glaze) (refer to recipe below) 1 tablespoon

Stage 6
Parsley, chopped


COOKING PROCEDURE:

1) Heat the butter in a deep pan, season the fillet and brown quickly on all sides. Remove to one side.

2) Add these ingredients to the pan, place the fillet on top. Spoon some of the fat over the fillet then cover with the lid and place in a hot oven at 220°C for approximately 40 minutes basting occasionally. Remove the lid for the last 10 minutes and keep underdone.

3) Remove the fillet, cover and keep warm. Place the pan on the stove and allow the vegetables and juices to heat gently and color without burning. Drain off the fat without disturbing the vegetables and sediment. Add the Madeira and reduce by half.

4) Add the stock and tomato puree, bring to the boil, skim carefully and simmer very gently for 7-3 minutes. Lightly thicken with the diluted arrowroot, adjust the seasoning as necessary, then pass through a fine strainer into a pan. Cover and keep warm.

5) Trim and wash the mushrooms. Heat the butter in a pan, add the mushrooms, season and saute well. When cooked, add the meat glaze and mix in.

6) Carve three or four slices from the fillet and arrange the rest on a suitable dish with the carved slices overlapping at one end. Arrange the mushrooms in bouquets at the sides and sprinkle with a little parsley. Serve accompanied with the Madeira sauce.


Related Post: What is Cooking Loss in Meat?



BRAISED LETTUCE RECIPE (LAITUES BRAISÉES)


Plain boiled lettuce is dreadfully unexciting, but lettuce braised slowly in stock and herbs is a excellent dish. It goes well with Filet de Boeuf Richelieu. It can also be combined with other vegetables such as grilled tomatoes and sautéed potatoes to garnish a meat platter.

Boston lettuce, chicory, and escarole are all equally good for braising. Count on one 6- to 8-inch head per person.

For 6 people

6 heads of lettuce, 6 to 8 inches in diameter

Trim the stems of the lettuce and remove wilted leaves. Two at a time, hold each head by its stem and plunge up and down gently in cold water to remove all traces of sand.

A large kettle containing 7 to 8 quarts of boiling water
1- 1/2 tsp salt per quart of water
Salt and pepper

Plunge three of the heads in the boiling salted water. Bring rapidly back to the boil and boil slowly, uncovered, for 3 to 5 minutes until the heads have wilted. Remove and plunge for 2 to 3 minutes in a large basin of cold water. Repeat with the remaining lettuce. A head at a time, squeeze gently but firmly in both hands to eliminate as much water as you can. Slice each head in half lengthwise. Sprinkle with salt and pepper. Fold in half crosswise and shape with your hands to make fat triangles.

Preheat oven to 350 degrees.

6 thick slices of bacon
A 4-inch square of bacon rind

Simmer the bacon and rind in a quart of water for 10 minutes. Drain, rinse in cold water, and dry.

A 12-inch, fireproof, covered casserole
1/2 cup sliced onions
1/2 cup sliced carrots
3 Tb butter

In the casserole cook the onions and carrots slowly with the butter until tender but not browned. Push them to the sides of the casserole and arrange the lettuce triangles in the bottom, closely pressed against each other. Spread part of the vegetables over the lettuce, then the bacon and bacon rind.

About 2 cups good beef stock or canned beef bouillon, plus, if you wish, 1/2 cup dry white wine or dry white vermouth
A medium herb bouquet: 4 parsley sprigs, 1/4 tsp thyme, and 1/2 bay leaf tied in cheesecloth
A round of buttered paper

Pour in enough liquid barely to cover the lettuce. Add the herb bouquet. Bring to the simmer on top of the stove. Place the buttered paper over the lettuce, cover the casserole, and set in lower third of preheated oven. Regulate heat so lettuce simmers slowly for 1- 1/2 hours.

A lightly buttered serving dish

Remove the lettuce to the serving dish and keep it warm. Quickly boil down the braising liquid until it has reduced to syrup (about 1/2 cup).

2 Tb butter
2 to 3 Tb minced parsley

Off heat, swirl the butter into the sauce, then strain it over the lettuce, sprinkle with parsley and serve.

(*) If done in advance, do not sauce the lettuce until the last moment. Boil down the braising liquid and strain it into a saucepan. Reheat the lettuce by covering with buttered foil and setting it for about 15 minutes in a 350-degree oven. Just before serving, butter the sauce and pour it over the lettuce.



HOW TO MAKE STUFFED MUSHROOMS (CHAMPIGNONS FARCIS RECIPE)


Stuffed mushrooms make a good hot hors d’oeuvres or a garnish for a meat platter like Beef Filet Richelieu.

Preheat oven to 375 degrees.

12 fresh mushroom caps
2 to 3 inches in diameter, stems removed 2 to 3 Tb melted butter
A shallow, lightly buttered roasting pan
Salt and pepper

Brush the mushroom caps with melted butter. Place them, hollow-side up, in the roasting pan. Sprinkle lightly with salt and pepper.

3 Tb finely minced onions
2 Tb butter
1 Tb oil
3 Tb minced shallots or green onions
Stems from the mushroom caps, finely minced and squeezed in a towel to extract their juice

Sauté the onions in butter and oil for 3 to 4 minutes without browning. Then add the shallots or green onions and mushroom stems. Sauté as in the duxelles recipe.

Optional: 1/4 cup Madeira

Add the optional Madeira and boil it down rapidly until it has almost entirely evaporated.

3 Tb fine, white, dry breadcrumbs
1/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
4 Tb minced parsley
1/2 tsp tarragon
Salt and pepper
2 to 3 Tb whipping cream

Off heat, mix in the bread crumbs, cheeses, parsley, tarragon, and seasonings. A spoonful at a time, blend in just enough cream to moisten the mixture but keep it sufficiently stiff to hold its shape in a spoon. Correct seasoning.

3 Tb grated Swiss cheese
2 Tb melted butter

Fill the mushroom caps with the stuffing. Top each with a pinch of cheese and drops of melted butter.

(*) May be done ahead to this point.

Bake in upper third of a preheated, 375-degree oven for 15 to 20 minutes, or until caps are tender and stuffing has browned lightly on top.



TOMATOES STUFFED WITH BREAD CRUMBS, HERBS AND GARLIC RECIPE (TOMATES À LA PROVENÇALE)


One of the most savory ways of serving tomatoes is à la provençale. These tomatoes go well with many things—steaks, chops, roast beef, lamb, and roast or broiled chicken, broiled mackerel, tuna, sardines, herring, or swordfish. They may also be a hot hors d’oeuvre, or accompany egg dishes.

For 6 people

Preheat oven to 400 degrees.

6 firm, ripe, red tomatoes about 3 inches in diameter
Salt and pepper

Remove the stems, and cut the tomatoes in half crosswise. Gently press out the juice and seeds. Sprinkle the halves lightly with salt and pepper.

1 to 2 cloves mashed garlic
3 Tb minced shallots or green onions
4 Tb minced fresh basil and parsley, or parsley only
1/8 tsp thyme
1/4 tsp salt big pinch of pepper
1/4 cup olive oil
1/2 cup crumbs from fresh white bread with body
A shallow, oiled roasting pan just large enough to hold the tomatoes easily in one layer

Blend all the ingredients to the left in a mixing bowl. Correct seasoning. Fill each tomato half with a spoonful or two of the mixture. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the roasting pan; do not crowd them.

Shortly before you are ready to serve, place them in the upper third of the preheated oven and bake for 10 to 15 minutes, or until the tomatoes are tender but hold their shape, and the breadcrumb filling has browned lightly.



HOW TO MAKE POMMES CHATEAU


What are Chateau potatoes?

Potatoes turned into a barrel shape, and then blanched in boiling water, drained then refreshed in cold water, then cooked in the oven.


INGREDIENTS:

Potatoes 200g
Oil


COOKING PROCEDURE:

1) Peel and turn into barrel shape, boil for 3-5 min. and refresh.

2) Heat the oil and add the well-dried potatoes and lightly brown on all sides.

3) Season lightly woth salt and cook for about one hour in a hot oven at 230°-250°C

Watch a short YouTube video: Chef creating pomme Chateau's




HOW TO MAKE FONDS BRUN (BROWN STOCK)


Brown stock (in French: Fond brun or Estouffade) is one of the basic stocks (fonds) in French cuisine. Auguste Escoffier gives a recipe in Le Guide culinaire, which contains marrow bones, beef, poultry carcasses, carrots, turnips, leeks, celery, parsnips and onion and is simmered and skimmed for several hours producing a dark brown liquid which is the basis for many other sauces, soups and stews. It is the basis of espagnole sauce and demi-glace.

Brown stock is used for brown sauces, consommés, and for the braising of vegetables and red meats. To give the stock a good color, the meat, bones, and vegetables are browned before they go into the kettle, otherwise the cooking procedure is the same as for a simple stock, which may also be turned into a brown stock if you brown the ingredients.

For 3 to 4 quarts

A shallow roasting pan
3 lbs. beef shank meat
3 to 4 lbs. cracked beef and veal bones
2 scrubbed, quartered carrots
2 halved, peeled onions

Heat oven to 450 degrees. Arrange the meat, bones, and vegetables in the roasting pan and place in the middle portion of the oven. Turn the ingredients occasionally so they will brown evenly, in 30 to 40 minutes.

An 8- to 10-quart kettle

Remove from oven and drain fat out of roasting pan. Transfer the browned ingredients to a soup kettle. Pour a cup or two of water into the pan, set over heat, and scrape up all coagulated browning juices. Pour them into the kettle.

2 tsp salt
2 celery stalks

Herbs and flavorings listed in the master recipe, tied in cheesecloth

Then, following the procedure in the master recipe cover the ingredients in the kettle with cold water, bring to the simmer, skim. Add the ingredients at the left and proceed with the recipe. Simmer the stock 4 to 5 hours or more.



HOW TO MAKE GLACE DE VIANDE (MEAT GLAZE)


This glace recipe, called glace de viande, is a concentrated reduction of ordinary brown stock. Glace de viande can be used to fortify sauces, and a spoonful of glace de viande is a great way to add flavor to other dishes. It stores well in the freezer, so in a pinch you can add water and turn the glace back into stock again.

Glaces are simple to make — you just reduce the stock until it turns thick and syrupy. A word of caution, however: If you make a glace from store-bought stock, make sure it is unsalted. Otherwise your finished glace will be insanely salty. To avoid this problem, you can make your own brown stock.


PREPARATION PROCEDURE:

1) In a large, heavy-bottomed saucepan, bring the stock to a boil and then lower the heat to medium. As the stock simmers, you may see scum or other impurities rise to the surface. Skim these impurities off with a ladle.

2) Once the stock has reduced by a little over half, pour it through a mesh strainer lined with cheesecloth into smaller pot. Lower the heat a bit and continue reducing, skimming as needed.

3) The glace is finished when the liquid has reduced by about three fourths and the glace is thick and syrupy. When you stir it, the glaze should coat the back of your spoon.

4) Let the glace cool, transfer it to a container with a lid and refrigerate or freeze.


RELATED RECIPE: French Style Creamy-Scrambled Eggs with Truffles



References:

Auguste Escoffier (Author), Charlotte Adams (Technical Editor). 2000. The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes. Crown Publishers, Inc. ISBN-10: 0517506629

Escoffier, Auguste; Gilbert, Philéas; Fétu, E.; Suzanne, A.; Reboul, B.; Dietrich, Ch.; Caillat, A.; et al. 1903. Le Guide Culinaire, Aide-mémoire de cuisine pratique. Paris: Émile Colin, Imprimerie de Lagny.

Julia Child (Author), Louisette Bertholle (Author), Simone Beck (Author), Sidonie Coryn (Illustrator). 2001. Mastering the Art of French Cooking, Vol. 1. Alfred A. Knopf. ISBN-10: 0375413405

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