Senin, 14 Februari 2011

Fillet Mignon and Beef Tartar

Fillet Mignon and Beef Tartar

Fillet Mignon: 4oz
Herb Salad: For Garnish
Port Wine Reduction: a Little
Veal Glace: A little
Basil Oil: Few drops

 For Prime Beef Tartar (For 16 Portions)
Lean Prime Beef Hand Chopped: 1Lb
Mustard stone ground: 2 Tbsp
Capers: 1tsp
Chopped Garlic: 2 Ea
Worcestershire Sauce: 1 Tsp
Brunnoise Red Onions: ¼ cup
Anchovies (Drained): 2ea
Virgin Olive oil: 1/4 Cup or as required.
Ground Black Pepper: ½ tsp
Chopped (Unpeeled fresh) Garlic: ½ Tsp
Egg Yolk: I Ea
Parmesan Slivers: 32 Ea
Lettuce Mache Baby: For Garnish

For Dressing for the Beef Tartar:
Veal Jus: 2Tbsp
Stone Ground Mustard: ½ tsp
Chopped Red Onions: ½ Tsp
Chopped Garlic: ½ Tsp
Chipped Capers: ½ Tsp
Mustard: ½ Tsp
Basil Oil: 1Tbsp
Sherry Vinegar: 1 Tsp
Chopped Parsley:
Chopped Tarragon:

For Onion Streusel:
Sugar Brown: 3 Oz
Apricot Dry: 2 Oz
Peach Dry (Canned Ones can also be used): 2Oz
Fresh Brioche Crumbs: 12 Ea
Cardamom: 1 Ea
Cloves: 2 Ea
Rosemary: 1 Small Sprig
White Pepper Powder: To Taste
Red Wine: Little
Butter unsalted solids: 1 oz
Fried Onions: 1 Tbsp

For Hazelnut Crusted Potato & Sauerkraut Croquette: (Portions: 18 Ea; for 1 Oz of Potato tartar, use 1 Tsp of sauerkraut Stuffing)
Steamed Baking Potato (Medium Sized): 6 Ea
Chopped Red Onions: 1 Tbsp
Lemon Juice: 1Fl Oz
Chopped Chives: 1 Tsp
Salt: To Taste
White Pepper Powder: To Taste
Panko Bread Crumbs: For Crumbing
Hazelnut Powder: 1 Cup
Oil for Frying:

For The Sauerkraut Stuffing: (Allow 1 Tsp per Portion)
Bacon: ½ Tbsp
Proscuitto: ½ Tbsp
Chopped Red Onions: 1 Tbsp
Roasted Garlic: 9 Ea (Cook garlic with skin in butter as for Free Range chicken, remove peel and reserve)
Bay Leaf: 1 Ea
Juniper Berries: A few
White Wine: 1 Fl Oz
 Chicken Stock: 4 Fl Oz
Chinese cabbage: 4 Oz

Port Wine & Veal Glace Reduction (For béarnaise ice Cream):
Port Wine: 200 Ml
Veal Glace: 24 Oz

For Béarnaise Ice-Cream:
Milk: 1 liter         
Heavy cream: 1 liter
Egg yolk Fresh: 20 Ea
Sugar: 8 Oz
Stabilizer: 1 Oz
Béarnaise Sauce: 80%, Ice Cream Mix-20 %
Note: Make the béarnaise sauce and strain it through chinois, before using it for the Ice – Cream.

Spiced Meat Jus:
Use the Veal au Jus (Flavored with thyme)


Meat Jus Vinaigrette
·         Mix Veal Jus, chopped red onions, parsley, tarragon, stone ground mustard, olive oil, sherry vinegar and season to taste.

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