Cooking Recipe Video :
Tournedos garnished heart of Provence
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Restaurant: La Bastide de Saint-Tropez
Chef: Francis Cardailhac
Michelin Guide Ranking
Viewers Video Rating Average Rating: 0/ 5 - 0 votes - 44,323 views
Recipe videos for the weekend
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Restaurant: La Bastide de Saint-Tropez
Phone:
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+33 4 94 97 58 16 |
Website:
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www.bastide-saint-tropez.c |
Address:
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Route des Carles |
| Located at the heart of Saint Tropez, only a few minutes from the harbor and one mile from the ... |
Tournedos garnished heart of Provence
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Recipe Description:
Artichokes barigoule: Buy some artichokes with beautiful color purplish green-olive, sold in bouquets to the season. Remove the hard and brittle outside leaves. With a saving knife, remove the fibers from the tail, while coming of the heart toward the extreme, to remove amertume. Cut the tail to 6 cm of the c? ur. Share every artichoke in two, remove the hay with one spoon to Parisian apple. Keep in water cold citronnee. Prepare the furniture while carving the onions and the carrots in fine thongs and in small discs, the cool chest (or salty) of pork is ridded of his/her/its rind and gangway in small regular lardons. Put these lardons in a pan cold water, carry to boiling point during some minutes, cool and drain. In a pan in melting, with some oil drops, gild the lardo |
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Meat Cooking Recipes on Video
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Servings:
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0 People |
Cooking recipe time in minutes:
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120 |
Recommended wine with the dish:
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Clos de la Bernarde rouge, Tête de Cuvée de Guy Meulnart, Côte de Provence A.C. |
Difficulty level:
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Easy |
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Tournedos garnished heart of Provence
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Cooking Recipe Ingredients:
Tournedos: • 1,5 kg of beef net dealt ready-to-cook • 50 g of d??.anchois net with l??.huile • 2 sprigs of marjoram cool • 3 d??.ail pods peeled • 100 g black d??.olives pitted • 10 cl d??.huile d??.olive extra • thin salt, pepper of the mill Furnitures: • artichokes barigoule: • 10 purple artichokes of Provence (1,5 Kg) • 150 g d??.oignon peeled • 150 g of carrots • 150 g of pork chest cool • 4 d??.ail pods peeled • 15 cl of wine white dry • 10 d??.huile cl d??.olive • 1 d??.orange zest • thyme in Bagnet branch of tomatoes: • 1 kg of tomatoes to point • 12 d??.huile cl extra d??.olive or 10 c. to soup • 3 cl of wine vinegar or 3 c. to soup • 3 g of mustard of Dijon or 1 c. to coffee • 6 sprigs of basil • 6 sprigs of flat parsley Grated of potatoes: • 500 g of potatoes bintj |
Cooking recipe preparation instructions:
Artichokes barigoule: Buy some artichokes with beautiful color purplish green-olive, sold in bouquets to the season. Remove the hard and brittle outside leaves. With a saving knife, remove the fibers from the tail, while coming of the heart toward the extreme, to remove amertume. Cut the tail to 6 cm of the c? ur. Share every artichoke in two, remove the hay with one spoon to Parisian apple. Keep in water cold citronnee. Prepare the furniture while carving the onions and the carrots in fine thongs and in small discs, the cool chest (or salty) of pork is ridded of his/her/its rind and gangway in small regular lardons. Put these lardons in a pan cold water, carry to boiling point during some minutes, cool and drain. In a pan in melting, with some oil drops, gild the lardo |
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