Wine Bibblers Beef - Crisp Crowned Tenderloin With Roasted Peppers And Fennel And Wine SauceFrom alisdhair 7 years ago
- 4 9 oz. beef tenderloin steaks (trim and shapely) shopping list
- ¾ cup of coarse bread crumbs shopping list
- 4 oz. of grated Gruyère shopping list
- Fresh finely mined garlic shopping list
- Fresh oregano and rosemary shopping list
- 2 tbls. of butter shopping list
- salt shopping list
- black pepper shopping list
- --pepperS/FENNEL--- shopping list
- 2 large red bell peppers shopping list
- 2 large yellow bell peppers shopping list
- 2 large bulbs of fennel shopping list
- olive oil shopping list
- salt and pepper shopping list
- --SAUCE-- *This will take 2-3 hours shopping list
- 1 bottle of Beaujolais nouveau shopping list
- 3 cups of veal stock shopping list
- 1 large carrot shopping list
- 3 ribs of celery shopping list
- 1 big fat leek shopping list
- Half a lb. of salt pork shopping list
- 2 bay leaves shopping list
- 2 cups of demi glaze shopping list
How to make it
- FOR THE STEAKS: Finely chop the oregano and rosemary (a tablespoonful of each should be sufficient). Mix them in with the bread crumbs. Melt the butter and mix it evenly into the bread crumbs then fluff in the cheese.
- Season the steaks with salt and pepper and either grill or panfry them until they are ever so slightly under the temperature you want.
- Divide the bread crumb/cheese mixture and top each steak evenly and attractively with it. Finish cooking beneath a broiler or salamander until a golden crisp crust is set.
- FOR THE ROASTED FENNEL: So simply, chop the peppers and the fennel into appealing shapes and sizes and give them a good coating of olive oil.
- Season with salt and pepper and roast in the oven until nicely done.
- FOR THE SAUCE: Chop up the carrot, celery, leek and the salt pork to a large dice.
- Heat a large thick bottomed saucepan and sauté all of these in a very small bit of butter till they have all browned up nicely. Add the wine, stock and the bay leaves – Let it reduce by 2/3 do this slowly.
- Strain the sauce into a fresh pan, add the demi glaze and reduce a little further to the desired thickness. Season with Salt and pepper
- SERVE: Serve all together - the meat, vegetable and also some suitable potato or rice preparation. Serve the sauce separately.
The Cookalisdhair Falcarragh, IE
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