Easy Recipes | Cooking Recipes | Chicken Recipes | Dessert Recipes | Chocolate Recipes | Healthy Food Recipes | Language ////
 

Search Gourmet Recipes

 Share It:   | Click to share this post on Twitter |
 Bookmark:   Beef fillet with red wine : Chef Vicomte et Vicomtesse de la Panouse | delicious    | Digg | Add to Google

Cooking Recipe Video : Beef fillet with red wine



    Restaurant: Château de Thoiry
Phone:
+33 1 34 87 53 76
Website:
www.thoiry.net
Address:
D11
"About 45 minutes from Paris, the viscount de la Panouse has created an African reserve, a...
Beef fillet with red wine

Recipe Description:
  1. To prepare the sauce, start by cutting the beef bones in pieces and grill them in the oven at 392 degrees F for about 1 hour.
  2. Then, put the bones, freed from the grease, in a steel pot with carrots, celery, onion, tomatoes, laurel and 0.5 gallons wine.
  3. Bring it to boil. Let it boil on a small flame and reduce to ¾, eliminating from time to time the grease and other impurity on the surface.
  4. In the meanwhile, boil the shallot with 1.76 oz. butter and sugar. When the sauce starts to caramelize, add the remaining wine and boil lightly, until the wine is completely evaporated. Add the previous reduction and boil for about 5 minutes, adding a pinch of salt.
  5. Remove the sauce from the flame. Add the remaining cold butter, cut in small pieces, and mix with a beater. In the end, strain the sauce.
  6. Salt and saute the medallions in a pan, in the beginning on a strong, then on a small flame for about 8-10 minutes.
  7. At the same time, saute the spinach in a pan with butter. Cut the medallions vertically in slices of about 0.2 in thickness.
  8. Place the spinach in the middle of the serving dish. Lay the medallion slices around it, and, finally, add the wine sauce on the border you just created.

Meat Cooking Recipes on Video
Servings:
6 People
Cooking recipe time in minutes:
60
Recommended wine with the dish:
Brunello
Difficulty level:
Easy

Beef fillet with red wine

Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 6 beef fillet medallions, 0.4 lbs. each
  • 1 pound boiled spinach
  • 0.85 cups red wine sauce
  • 2.1 oz. butter
Red wine sauce:
  • 2.2 lbs. beef bones
  • 0.33 lbs. carrots
  • Celery and onion
  • 2.1 oz.shallots
  • 4 laurel leafs
  • 0.66 lbs. butter
  • 0.66 gallons red wine (Brunello di Montalcino)
  • 2 mature tomatoes
  • 0.33 lbs. sugar
     Cooking recipe preparation instructions:
  1. To prepare the sauce, start by cutting the beef bones in pieces and grill them in the oven at 392 degrees F for about 1 hour.
  2. Then, put the bones, freed from the grease, in a steel pot with carrots, celery, onion, tomatoes, laurel and 0.5 gallons wine.
  3. Bring it to boil. Let it boil on a small flame and reduce to ¾, eliminating from time to time the grease and other impurity on the surface.
  4. In the meanwhile, boil the shallot with 1.76 oz. butter and sugar. When the sauce starts to caramelize, add the remaining wine and boil lightly, until the wine is completely evaporated. Add the previous reduction and boil for about 5 minutes, adding a pinch of salt.
  5. Remove the sauce from the flame. Add the remaining cold butter, cut in small pieces, and mix with a beater. In the end, strain the sauce.
  6. Salt and saute the medallions in a pan, in the beginning on a strong, then on a small flame for about 8-10 minutes.
  7. At the same time, saute the spinach in a pan with butter. Cut the medallions vertically in slices of about 0.2 in thickness.
  8. Place the spinach in the middle of the serving dish. Lay the medallion slices around it, and, finally, add the wine sauce on the border you just created.
FEATURED VIDEOS

Squash Soup with Goat Cheese Gnocchis
Squash Soup with Goat Cheese Gnocchis
Soup preparation: Sweat the onion, shallot and garlic. Mince the pigskin and add it with a laurel leaf. Add the squash, season and continue to sweat. Pour th...
Appetizer Recipes on Video
Dried Tomatoes a la Trama
Dried Tomatoes a la Trama
Mix salt, spices, pepper, and Provence herbs in a salad bowl to obtain a smooth sauce. Cut the tomatoes in half and put some on a plate. Then, pour generously ...
Other Cooking Video Recipes
Magret de canard with Cognac and port-wine
Magret de canard with Cognac and port-wine
Cut 4 steaks with the magrets. Withdraw the skin, cut a cross below it and make a whole with your thumb. Keep the parts you just cut off and hack them. Boil t...
Meat Cooking Recipes on Video
Green lentil ragout and smoked egg
Green lentil ragout and smoked egg
Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt. Let it co...
Appetizer Recipes on Video

Ice Cream from Pierre Salinger
Ice Cream from Pierre Salinger
Bring the milk, cream and vanilla to boil. Beat the 8 egg yolks with the sugar, until you obtain a whitish and lightly foamy substance. Pour the boiling liquid...
Dessert Recipes on Video
Citrus Fruit Soup and Orange Crisps
Citrus Fruit Soup and Orange Crisps
Peel the oranges and the clementines. Separate the segments and keep them in a little box. Add the syrup and the Grand Marnier. Cool it for 2-3 hours. In order...
Dessert Recipes on Video
Roasted pineapple with vanilla and flambeed with old rum
Roasted pineapple with vanilla and flambeed with old rum
Preparation: Peel and prepare the pineapple. Cut 4 thick slices and withdraw the hearts (core). Preheat the pan and add 20 g butter. Once the butter turns hazel...
Dessert Recipes on Video
Green lentil ragout and smoked egg
Green lentil ragout and smoked egg
Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt. Let it co...
Appetizer Recipes on Video