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How To make Medallions Of Veal with Sauces Iv (Assembly)
1 x Nantua Sauce ** 1 x Veal Stuffing **
1 x Wine Butter Sauce **
VEAL:
4 ea Veal, medallions, (each Salt (to taste)
-- about 1/4-inch thick) Pepper (to taste) Flour, coarse ground, all 1 tb Oil, olive purpose
:
GARNISH---------------------------------- 1 tb Butter 4 sm Zucchini, peeled
1 tb Oil, olive 4 ea Asparagus, tips
15 ea Spinach, leaves, fresh
** These ingredients should be prepared in advance following the appropriate recipes. Veal: ===== Salt and pepper the veal, then dredge it in flour. Quickly saute the veal slices in
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Jagerschnitzel - Authentic German Schnitzel with Brown Jager Sauce
#jagerschnitzel #germanrecipes #germanfood
Jagerschnitzel is one of the most well-known German dishes.
It's the perfect combination of a great German schnitzel with the most delicious mushroom gravy.
This traditional German recipe features authentic jagerschitzel with brown mushroom gravy. Surprise your family and friends with this traditional German dish that tastes like it came from a cozy German Gasthaus.
Recipe for Brown Jager Sauce:
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Recipe for Creamy Jager Gravy:
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How to Cook the Perfect Tomahawk Steak
Want to know all of the secrets to cooking a perfect tomahawk steak? You'll be surprised at how easy it is! Learn how to make the best steak of your life, right in your own home on either an outdoor grill or in your oven!
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✅Ingredients
• 2 Tomahawk steaks
• kosher salt
• Pepper
Compound Butter:
• 8 tablespoons salted butter
• 2 teaspoons minced garlic
• 2 teaspoons parsley, finely chopped
• 1 teaspoon rosemary, finely chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
✅Instructions
1️⃣ Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
2️⃣ Season steaks generously with salt (and pepper as desired). Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
3️⃣ Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill.
4️⃣ Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
5️⃣ Let rest 5-10 minutes. Spoon 1-2 tablespoons of compound butter onto the steak. Slice as serve.
Compound Butter:
1️⃣ In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.
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CHRISTMAS RECIPE: Christmas Beef Wellington
A Christmas take on a classic dish.
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Cooking Beef Medallions with Chef Martin Bosley
Watch and learn from top chef Martin Bosley as he explains his techniques for cooking Silver Fern Farms Beef Medallions.
For more recipes and tips visit
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Easy Roast Beef Recipe with Beef Gravy
Roast Beef slow-roasted in the oven ensures it’s perfectly tender and evenly cooked all the way through. Every bite is juicy and mouthwatering.
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Ingredients For the Roast Beef:
►3-4 lb top-round roast
►3 Tbsp extra light olive oil
►1 Tbsp finely chopped fresh Rosemary
►1 Tbsp minced garlic from 3 cloves
►2 tsp finely chopped thyme leaves or 1/2 tsp dried thyme
►1 1/2 tsp fine sea salt
►1 tsp freshly ground black pepper
Ingredients For Beef Gravy:
►1/4 cup cold water
►1 1/2 Tbsp cornstarch
►1/2 cup dry red wine
►1 1/2 cups beef broth
►1/4 tsp onion powder
►1/4 tsp garlic powder
►1/4 tsp fine sea salt, or to taste
►1/4 tsp freshly ground black pepper, or to taste
►2 Tbsp unsalted butter
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1:12 Type of beef and tips
1:54 How to make the marinade
3:23 How to use kitchen string
4:04 Spreading the rub over the beef
4:41 How to roast beef
5:27 How to make gravy sauce
6:53 How to carve roast beef
9:19 Taste test
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Veal Stock
Yield: Approx. 4 ½ gallons
Ingredients:
4 lbs. Veal Bones
1 lbs. Onion, medium dice
8 oz. Carrot, medium dice
8 oz. Celery, medium dice
2 Tbsp. Peppercorns
2 Bay Leaves
1 can Tomato Paste
6 gallons Water, cold (3 gallons for first stock and 3 gallons for remouillage)
Procedure:
1. Rub the vegetables and bones with the tomato paste until evenly covered. Place on a sheet pan lined with parchment paper.
2. Place in preheated oven 500°F (260°C) and roast until dark and somewhat charred.
3. Remove from oven and place into pressure cooker with 4 gallons of water. Add the peppercorns and bay leaves.
4. Secure the lid and cook according to manufacturer’s instruction for 4 – 6 hours.
5. Cool the pressure cooker in the sink under cold water until the pressure is released. Strain the stock into a bucket or another pot. Begin chilling using the 2-step cooling process. (see notes)
6. Reserve the bones and vegetables to make the remouillage (see notes). Add 4 more gallons of cold water and secure the cover.
7. Return to the stove for cooking. Then cook under pressure for 4 - 6 more hours.
8. Cool the pressure cooker in the sink under cold water until the pressure is released. Strain the stock into a bucket or another pot.
9. Combine the remouillage and the stock from the first cooking. Simmer on low until the liquid has reduced by 25%
10. Discard bones and vegetables.
11. Once desired consistency has been reached, strain stock / glacé and chill using 2-step cooling method.
12. Store in freezer for a year.
Notes:
• This same recipe can be used for the following stocks: duck, rabbit, turkey, pheasant, quail
• The 2-stage cooling method for foods says that foods must be cooled from 140°F (60°C) to 70°F (21°C) within 2 hours and then below 41°F (5°C) within 4 hours more.
• Remouillage – French for “re-wetting”, sometimes called “second stock”. It is the second cooking of bones.
• Further reduction would enrich the stock and if reduced by 50% would make demi glacé.
• I recommend storing the glacé or stock in quart size deli containers.