Filet De Boeuf WaldsteinFrom alisdhair 4 years ago
- 4 8-9 oz. fillet steaks attractively trimmed shopping list
- salt, pepper and butter shopping list
- ---SAUCE WALDSTEIN--- shopping list
- 1 ½ quarts of exquisite brown veal stock shopping list
- 1 ½ cups of sweet port wine shopping list
- 3 cups of demi-glaze shopping list
- 2 large carrots shopping list
- 4 stalk of celery shopping list
- 2 large leeks shopping list
- beef scraps (up to 1 lb) shopping list
- 6 cloves of garlic (smashed) shopping list
- 2 large green apples (thickly sliced) shopping list
- 4 fattened plumbs (de-stoned and chopped) shopping list
- 2 bay leaves shopping list
- 3-4 sprigs of fresh thyme shopping list
- 2 sprigs of fresh rosemary shopping list
- Fresh chopped parsley (roughly chopped) shopping list
- salt and black pepper shopping list
- ---SPLASH— shopping list
- 1 cup of heavy cream shopping list
- 2 egg yokes shopping list
- 4 tsp. of truffle oil shopping list
- 6 fresh sage leaves shopping list
How to make it
- STEAK: Very simply season them and butter/pan-fry them. Finish in the oven if needed
- FOR THE SAUCE: Which is little more than a souped up Sauce Bordelaise made with Spanish port and by first chopping the carrot celery and leeks roughly and roasting them in a very hot oven with the beef scraps until nicely browned. Put them into a stock pot along with the stock and the hard herbs. Bring to a boil, reduce to a slow simmer and reduce by half.
- Strain the stuff into another pan and to it add the demi-glaze, wine, garlic, apples and plumbs. Cook again until reduced by 2/3. Strain yet again. Finish with the parsley and season with salt and pepper.
- FOR THE CREAM: Whisk the egg yolks into the cream and cook with the sage leaves over a low heat until thick. Mix in the oil when finished.
- SERVE: The steaks drowned in the brown sauce and spruced with the cream sauce atop. Serve this ideally with the POTATO/TURNIP GRATIN (see recipe) and some small stuffed cabbage roll made with ground tenderloin, wild mushrooms and rice, which may as well be sauced with the brown sauce.
People Who Like This Dish 0
- alisdhair Falcarragh, IE
- Show up here?Review or Bookmark it! ✔
The Cookalisdhair Falcarragh, IE
- Not added to any groups yet!