Filet De Boeuf WaldsteinFrom alisdhair 5 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.
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