Les Enchiladas – Savoury Crepes With Beef BourguignonFrom alisdhair 5 years ago
- 2 ½ lbs of beef tenderloin in one piece shopping list
- salt shopping list
- pepper shopping list
- Chopped fresh garlic shopping list
- ½ cup of olive oil shopping list
- ---The CREPES--- shopping list
- 2 cups of flour all-purpose flour shopping list
- 2 large eggs + 1 yolk shopping list
- 1 ¼ cup of whole milk shopping list
- 2 tbls. of butter (melted) shopping list
- 1 tsp of salt shopping list
- 1 cup of softened brie cheese shopping list
- ---SAUCE--- shopping list
- 4 cups of rich beef or veal stock is better shopping list
- 3 cups of demi-glaze shopping list
- 2 ½ cups of Burgundy wine shopping list
- 1 large white onion shopping list
- 2 large carrots shopping list
- 4 stalks of celery shopping list
- 2-3 dried chilicates shopping list
- 4 bay leaves shopping list
- 1 large bunch of scallions (finely chopped) shopping list
- 5 cloves of garlic shopping list
- 1 cup of chopped cooked bacon of a good type shopping list
- butter shopping list
- Roux pale (if needed) shopping list
- --- shopping list
- 2 cups of grated aged swiss cheese shopping list
- 4 oz. of strong bleu cheese shopping list
- herbs Fines shopping list
How to make it
- FOR THE BEEF: Besmear the beef with the oil, garlic salt and pepper. If you have a charcoal grill, cook it so that it lightly chars all over (otherwise sear it in a pan or something). Cook it further in a hot over (400^) until it is just above rare. Let it rest for 15 minutes.
- I do not know many people who have a deli meat slicer in their home kitchen, if you do now is the time to get it. Or cut the beef by hand into very, very thin slices.
- FOR THE CREPES: I need not go into a discourse on how to make crepes. I suppose some chopped parsley or basil could be added to the batter. And for savoury crepes in particular the batter should chill an hour before frying them in butter as you will then do.
- You will either need 4 large crepes or eight smaller ones depending upon your flipping skills. In any event, carefully spread the brie on top of each crepe and then arrange the meat in a strip down not quite the middle.
- Take the end of the crepe nearest you to the edge of the beef opposite to you, tuck tight and fold into a plump roll. By this time the sauce should be finishing.
- FOR THE SAUCE: Chop the carrot, celery and the white onion roughly. Heat 3 tbls. of butter in a large thick saucepan and sauté them all until the onion begins to brown. Add the stock and the chilicates. Cook at a moderate simmer.
- After the sauce has reduced by half add the wine, let it cook as before for about 20 minutes. Strain and pull out the chilies. Place them into a blender with some of the liquid and puree. Sieve this back into the rest of the liquid and set it back at a low heat.
- Add the demi and cook until it is just shy of the consistency as is an actual enchilada sauce (here is where the roux may be required). Stir in the scallions and the bacon. Season with salt (lightly) and black pepper.
- TO ASSEMBLE: Pour some of the sauce into a large casserole just to wet the bottom. Set the rolled crepes into that pan and completely cover them with the remaining sauce.
- Sprinkle the two cheeses over the top and bake it at 400^ for about 15-20 minutes. Place it beneath a broiler to brown the cheese. Sprinkle the herbs on top before service.
- A good accompaniment would be a fennel rice pilaf with black olives.
The Cookalisdhair Falcarragh, IE
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