How To make Emu Steak Au Poivre
1/2 c Black peppercorns
4 Emu steaks; 4oz each
1/4 c Oil
1/3 c Cognac
1 c Heavy cream
2 tb Cognac
Salt to taste 1. Place peppercorns in press-closure baggie. Crush with a hammer.
Lightly coat both sides of steaks with peppercorns. 2. Heat oil in large skillet. Saute steaks over medium-high heat
until rare or medium rare (3-4 minutes per side). Remove from pan and discard oil. 3. Return steaks to pan, add 1/3 cup cognac. Cook over high heat until
cognac is reduced to about 3 tablespoons. Remove steaks to serving platter and keep warm. Add cream to pan; cook and stir over high heat until cream boils and thickens. Add 2 teaspoons cognac and salt. Spoon sauce over steaks and serve. Nutritional Information: per serving: 362 calories, 27g fat, 26g protein, 2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg sodium calories from fat 239 ** Chicago Sun Times - Food section - 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
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Beef is a popular protein and nutrient source in many different cuisines around the world. Beef is typically classified by cut, which refers to the portion of the cow from which the meat is extracted.
Popular beef cuts include ribeye, sirloin, tenderloin, flank, brisket, and chuck. Beef's flavor, texture, and tenderness can vary depending on the cut, age of the animal, and cooking method.
Cooking methods for beef include grilling, roasting, pan-frying, broiling, and braising.
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Le Salse Madri in un 2 stelle Michelin francese con Giuliano Sperandio - Le Taillevent**
???????? Giuliano Sperandio è lo chef in copertina del numero 45 della rivista ItaliaSquisita, con la sua storia e alcune delle più iconiche ricette del ristorante Taillevent ???? ???? Le salse madri sono la chiave di volta di tutta la grande cucina francese. Codificate per la prima volta da Auguste Escoffier nella Guide Coulinaire del 1903, rappresentano l'elemento essenziale di innumerevoli preparazioni e un campo vastissimo di sperimentazione per cuochi e appassionati. Giuliano Sperandio, chef italiano oggi alla guida del ristorante due stelle Michelin Le Taillevent a Parigi, dopo aver illustrato la più classica delle maionesi, ci accompagna alla scoperta di altre due salse icona, il fondo bruno e la salsa suprema. Un episodio ricchissimo di spunti, ma che rappresenta solo l'inizio del viaggio di IS nel mondo delle salse francesi.
FONDO BIANCO 1:51
Ali o carcasse o cosce di pollo 1 kg
Bouquet garni con porro, gambi di sedano, timo e alloro 1
Cipolle pelate e tagliate a metà con chiodi di garofano 2
Champignon de Paris o altri aromi QB
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Acqua 3 l
FONDO BRUNO (AGNELLO) 4:15
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Burro 100 g
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timo, rosmarino e salvia 1 rametto cad.
Aceto di Sherry 50ml
Fondo bianco 1
Remouille 500 g
SALSA SUPREMA 11:00
Fondo bianco 1l
Panna 500 ml
Foie gras 50 g
Sale e pepe qb
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