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


    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

Pumpkin Cappuccino with Cardamom
Pumpkin Cappuccino with Cardamom
Peel and cut the onion and pumpkin. Brown the onion with olive oil. Add garlic, thyme, laurel and cardamom. Then, add the pumpkin. Add the fowl stock and le...
Healthy Cooking Recipes on Video
Cepe mushroom and chestnut salad, flambe
Cepe mushroom and chestnut salad, flambe
Clean the mushrooms and cut them into quarters. Wash the apple, take off the seed and cut it into thin strips. Colour the fowl livers in nut oil, keeping the...
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
Pork Cooking Recipes - Pork feet and cheek with cepe mushrooms
Pork Cooking Recipes - Pork feet and cheek with cepe mushrooms
Prepare the marinade. Mix garlic, thyme, rosemary, salt and the two oils. Store it aside. Mince the cheeks, raw, in small fillets of 2-2.4 inches each. Bone t...
Pork Cooking Recipes : pork how to cook

Milk-fed Veal Chop with Vegetable Ragout
Milk-fed Veal Chop with Vegetable Ragout
Ask your butcher to cut the calf in front of you. Thus, you can judge yourself whether the calf is clear, which means: soft and tender. The colour of a milk-f...
Veal Cooking Recipes
Milk fed Veal Chop from the Correze region
Milk fed Veal Chop from the Correze region
Choose an asparagus category that does not easily peel. Cut off the two extremes of the asparagus, which are too protuberant, with a knife. Do not throw t...
Meat Cooking Recipes on Video
Escaoutoun Landais
Escaoutoun Landais
Voila, an old, traditional dish from the French region called Land. The escaoutoun landais is a polenta-like dish blended with ewe's-milk cheese and black...
Appetizer Recipes on Video
Grilled Prawn in Primavera Vapor
Grilled Prawn in Primavera Vapor
Castrate the prawn by withdrawing the black gut with a pointed knife. Reserve four prawns for later and put them aside. Prepare the others by separating the he...
Seafood & Fish Cooking Recipes on Videos