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How To make Corn Crusted Beef Tournedoes with Roasted Corn Sauce
1 tablespoon plus 1 teaspoon olive oil,
in all
2 ears of fresh shucked corn :
(about 1 1/2 cups)
2 tablespoons coarsely chopped tomatoes
1 cup beef stock
2 tablespoons chopped shallots
1 tablespoon grated Parmesan cheese
1 tablespoon plus 1 teaspoon unsalted butter, -- softened
Creole spice (recipe included) 4 3-ounce beef tournedoes
Oil for searing Red bell peppers Green onions 1 tablespoon grated Parmesan cheese
Preheat oven to 375 degrees F. Heat 1 teaspoon olive oil in a saute pan. Saute the corn and shallots for 3 minutes. Remove half of the corn mixture and place it in a small bowl. Continue to cook the remaining corn mixture for 5 minutes and it will begin to brown and caramelize. Stir occasionally. Add the tomatoes and stock to the pan. Turn the heat to low. Allow to simmer for 5 minutes.
Meanwhile, add the Parmesan cheese and butter to the corn that is in the small bowl, season well and set aside. In a small saute pan, heat 1 tablespoon of oil until very hot. Season the beef and sear on one side for 2 minutes. Flip and crust each beef tournedoes with the corn mixture. Place in the oven for 3 minutes. Add the remaining butter to the sauce and season. Remove the meat from the oven, place on a serving plate and top with the sauce. Garnish with red peppers, green onions, and Parmesan cheese.
How To make Corn Crusted Beef Tournedoes with Roasted Corn Sauce's Videos
Tournedos Rossini – Bruno Albouze
Tournedos, black truffle of Périgord and foie gras are the basic ingredients of Tournedos Rossini. A classic of French cuisine. This recipe is inspired by chef Martino Ruggieri who won Bocuse d’Or Italia.
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Filet Mignon - Assembling the Finished Dish
To view the previous video in this series click: In this video, executive chef Hector Playuk shows how to prepare three signature dishes which are currently offered at Jacks Restaurant & Bar in Washington, D.C. We first start out with the Caesar Salad Served in a Parmesan Basket, then we make the Linguini with Maine Lobster, Caramelized Fennel, Asparagus, Shallots, Purple Basil, and Tomatoes in a Light Spicy Brandy Sauce and finally the Filet Mignon served with Roasted Potatoes, Sautéed Spinach and topped with a Foie Gras and Port Wine Reduction. It is our hope that by watching this video we will entice viewers to get into the kitchen and cook with family and friends, but when in Washington come by Jacks and we will be more than happy to save you the trouble.
I wrapped this BEEF TENDERLOIN in spring onions and roasted it
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(words that help you find this video) #KEEPONGRILLING I wrapped this BEEF TENDERLOIN in spring onions and roasted it
pitmaster x beef tenderloin tender steak number one steak beef recipe bbq barbecue bbq rub spring onions technique
My Favorite Sauce for a Steak | Chef Jean-Pierre
Hello There Friends, an Au Poivre sauce is definitely my most favorite sauce that I have ever made and if I had to choose a meal to be the last that I would eat. It would be this dish. Steak Au Poivre, made with a Filet Mignon today. Super Delicious and easy to make. Check out this video and let me know what you think in the comments below.
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PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON
PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON
A classic French sauce named after the famous Bordeaux wine region in France from where it was first developed. (in French Restaurants if you mention Bordelaise sauce on your menu you have to use Bordeaux wine, to make it, other way if it is not made with Bordeaux, Environment officers (Health inspector) will fine the restaurant.
Today here in Melbourne I will make it with a Bordeaux appellation controllée found at Aldi for around 13 dollars.
This Bordelaise sauce is rich, tangy and flavorful.
Just a small drizzle will be great to perk up grilled meat and roast potatoes.
This classical recipes use fresh beef stock or demiglace, bone marrow, and thyme.
Ingredients:
20 g of butter
40 g of shallots finely sliced
3 small sprig of thyme
½ a bay leave
150 mls of Bordeaux red wine
200 mls of beef stock (demi glace)
50 g bone marrow
30 g soft butter
Parsley
200 g eye fillet, tournedos or chateaubriand.
Salt
Cracked pepper
Carrots Nouvelles
Freshly ground black pepper and salt to taste
1 Brioche slices
Method:
1- In a pan melt 20 g of butter. Add your finely minced shallots and reduce for 5 minutes on medium heat until it becomes translucid but with no coloration.
2- Add 150 mls of Bordeaux red wine and reduce until nearly evaporated. You obtain 3 soup spoons of shallot concentrate.
3- Add to your concentrate 200 mls of the demi-glace, 1/2 bay leaf, 2 sprigs of thyme, 6 grains of black pepper. (don’t salt before the end of the reduction)
4- Reduce the lot by another 50% or until it has thickened enough to coat the back of a spoon and become glossy.
5- Pour the sauce through a fine-mesh sieve to remove pepper corn shallots and herbs. Put it back on low heat to reduce and warm up. Incorporate 20g of soft butter and swirl until dissolved. Your sauce will become even more glossy
6- To finish add delicately some small pieces of poached bone marrow, infused only. Don’t over cook the bone marrow or it will melt completely. Adjust the seasonings: Salt and Pepper
7- Your sauce is now ready to serve. Store it in a Bain-Marie until you use it.
8- On a hot grill cook your eye fillet the way you want it: rare, medium, well-done. Let the meat rest for 5 minutes before serving.
10-Dress the sliced meat in a warm serving plate.
11-Delicatly transfer the bone marrow on the toasted brioche canapé.
12-Pour the Bordelaise sauce around the filet mignon. Serve with the vegetable of your choice and decorate your Chef d’oeuvre and VOILA.
BON APPETIT. ENJOY
Au Revoir et a bientôt
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How to cook the perfect fillet steak?
Ingredients
How to cook the perfect fillet steak
beef fillet, cut from the thick end of the fillet
1 large garlic cloves, chopped
50g of butter
salt
freshly ground black pepper