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

recipe
Cook With gourmetrecipe


    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

Fried Ray with Chanterelle Mushrooms
Fried Ray with Chanterelle Mushrooms
First of all, melt some butter in a pan. Add the previously hacked shallots. Let them brown for about 10 seconds. Add the chanterelles, which have been was...
Seafood & Fish Cooking Recipes on Videos
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
Goose Liver Escallops on Toasted Gingerbread
Goose Liver Escallops on Toasted Gingerbread
Squash veloute preparation: Put 1 tbsp. peanut oil in a pan and sweat the onions, garlic, and the bouquet of mixed greens. Then, add the squash, peeled and cut ...
Appetizer Recipes on Video

Red mullet sushi in black olive emulsion
Red mullet sushi in black olive emulsion
Wash the rice 5 times and put it in a saucepan with water. Let it soak for 30 minutes. Put the lid on it. Cook for 5 minutes on a strong flame and 5 minutes o...
Healthy Cooking Recipes on Video
Roasted Peach with Dried Fruits and Bitter Almond Ice Cream
Roasted Peach with Dried Fruits and Bitter Almond Ice Cream
Start by preparing the peach stuffing. Mix sugar, pomade butter, almond powder and dried fruits. Hollow the peaches by taking off their hat and cutting around ...
Dessert Recipes on Video
Carre d'agneau Terre depices
Carre d'agneau Terre depices
The day before cooking, peel the celery and put them in the robot. It has to look a bit like hard wheat semolina. Let them dry in a plate the whole night. Pre...
Meat Cooking Recipes on Video
Bass and red mullet croustillants with potatoes
Bass and red mullet croustillants with potatoes
Preparing the croustillants: Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate. Cover the croustillants with 50 g melted...
Seafood & Fish Cooking Recipes on Videos