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Home Hersey Cocoa Fudge With Flour

Tournedos Of The Fat Sultan Recipe

Ingredients

How to make it

  • FOR THE STEAKETTES: Cut the beef into nicely shaped 4 oz. tournedos. Cut the scallions into a medium dice and roughly chop the parsley which must be the flat leafed variety.
  • Heat a little olive oil in a sauté pan and cook the scallions until they just begin to caramelise. Put in the sugar and the sumac and cook further for a few minutes. Fold in the parsley at the end but do not overcook that.
  • FOR THE EGGPLANT: Blanch the slices of eggplant in water, only to the state that they are compliant but not by any means fully cooked ( about half way). Cool and drain them at once.
  • Combine all the cheeses and use about ¾ of the resulting mixture to evenly layer atop two slices of the eggplant. Set the other slices over them and seal them together by means of a toothpick or the like.
  • Carefully coat these ‘sandwiches’ with the flour, bathe them in the eggwash and then completely cover them with the breadcrumbs to which no seasoning is required. Then at last give them a good frying in vegetable oil until crisp and golden. They can rest in a warm oven until called for.
  • Make a very simple sauté from the leeks, peppers and spinach even more simply seasoned with a touch of the stock, salt and pepper.
  • FOR THE SAUCE: Soak the currants in cognac for a couple hours then drain well – keeping the cognac obviously. Finely mince the garlic.
  • Heat the butter in a saucepan and gently cook the garlic for 45 seconds, add the currants and cook a further 30 seconds. Pour in the stock and let it reduce by half. Add next the demi glace and the orange water and reduce it until it becomes moderately thick. Finish with the salt and white pepper
  • TO FINISH: Season the tournedos with the salt and pepper and grille or pan sear them – as always I suggest rare - med-rare.
  • Make a bed of the vegetables in the centre of two plates. Set the fried eggplant on top of that. Next lay the tournedos atop that and decoratively ladle the sauce over all. Complete it with some of the sumac/scallion relish on the very, very top.
  • GARNISH: Fill the figs with the remaining cheese mixture but to which has been added the cilantro and chopped bacon. Set four of them at compass points along the border of each plate.

People Who Like This Dish 1
Reviews & Comments 3

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  • 22566 13 years ago
    Tip...Uisge Beatha
    Different
    Thank-you
    Kind Regards
    Joyce
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  • ttaaccoo 13 years ago
    Sounds just Fan-Tabulous! Thank you for posting this delicacy! My husband LOVES beef and all other meats....
    Oh my!! Fancy dancy. I totally agree with elgourmand that this is quite complicated to perfect, but I don't think I will try it. who knows?
    Was this review helpful? Yes Flag
  • elgourmand 13 years ago
    Well, you never did make an easy dish, but even for you this is a bit of a long haul. I'll have to order half this stuff in and then go very easy on the libation during the preparation. Might even be worth it. RJ
    Was this review helpful? Yes Flag

The Cook

alisdhair Falcarragh, IE

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