Best Tournedos Au Poivre Et Champignonsfilet Au Poivre Wmushrooms Recipes

TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)

Steps:

• Mash peppercorns with a mallet or the back of a heavy pan.
• Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
• Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
• Remove the steaks to a platter and allow to rest.
• Add cognac to the pan and heat for just a few seconds and then set ablaze.
• Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
• Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
• Pour over fillets and sprinkle with parsley.
• Option 2: Skip the cream (but it's better with).

SOLE FLORENTINE AUX CHAMPIGNONS

Steps:

• Preheat oven 375°F.
• Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
• Top with the sole filet and sprinkle with Old Bay seasoning.
• In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
• Spoon over sole.
• Cover and bake for 20 minutes; uncover and bake another 5 minutes.

SEARED BEEF TOURNEDOS WITH HERB-ROASTED POTATOES AND SAUCE AU POIVRE (DELMONICO STEAKHOUSE)

Steps:

• Season the tournedos on both sides with the salt. Brush steaks with the mustard. Spread the pepper on a plate, coat steaks in pepper. Heat the oil in a heavy ovenproof nonstick skillet over medium-high heat. Add the meat and sear for 2 1/2 minutes on each side for medium-rare. Off the heat, sprinkle steaks with brandy. Return the pan to the heat, and flambe. (Depending upon the thickness of the meat, the cooking time of the steaks may vary.)
• Sauce au Poivre: Place the black pepper in a dry small saucepan and toast over medium-high heat until fragrant, 1 to 2 minutes. Add the oil and stir to combine. Add the shallots and green peppercorns, and cook, stirring, for 30 seconds. Remove the pan from the heat, add the brandy, return to the heat to flambe, then simmer until reduced by three-quarters. Add the mustard and stir to combine, then add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, 10 to 12 minutes. Remove from the heat and add the salt. Serve hot.
• Place 3 tournedos on each serving plate. Drizzle with the sauce and serve with the herb-roasted potatoes.
• Preheat the oven to 375 degrees F.
• Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
• Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
• Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
• Meanwhile, place the roasting pan over 2 burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
• Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
• Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
• Preheat the oven to 400 degrees F.
• Combine all the ingredients in a large bowl and toss to mix well. Transfer to a roasting pan and roast until the potatoes are fork tender, 30 to 40 minutes. Serve immediately.

TOURNEDOS WITH MUSHROOM WINE SAUCE DIJON

Steps:

• In small saucepan, over medium heat, saute shallots in butter until tender.
• Add mushrooms; saute 1 minute.
• Stir in 2 tablespoons mustard, steak sauce, wine and parsley; heat to a boil.
• Reduce heat and simmer for 5 minutes; keep warm.
• Wrap bacon slice around edge of each steak; secure with toothpicks.
• Coat steaks with remaining mustard; sprinkle with pepper.
• Grill steak over medium heat for 10 to 12 minutes or to desired doneness, turning occasionally.
• Remove toothpicks; serve steak topped with warm mushroom sauce.

TROUT WITH MUSHROOM SAUCE ( TRUITES AUX CHAMPIGNONS)

Steps:

• Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once. Remove from pan and keep warm.
• Put the mushrooms, sage and garlic in the pan and saute until softened. Pour in the wine and briskly boil until the alcohol has evaporated. Pour in the cream, simmer, adjust seasonings.
• Place the cooked fish on warmed plates, spoon the sauce over the top. Garnish with fresh sage.

PATE DE CAMPAGNE

Steps:

• Cut ham slice into 1/4" strips. Cut the salt pork into1/8" slices and the slices into 1/8" strips.
• Put the shallot, bay leaf, thyme, Madeira and Cognac into a flat dish. (I use a pyrex square glass dish). Add the meat strips, cover and marinate 6 hours or overnight.
• Mix veal and pork and salt and pepper and refrigerate until ready to use.
• When ready to make pate, line a 4-cup mold (or 2 small molds) with bacon slices. Drain the liquid from the meat strips into the ground meat and mix (this is the sausage). Place a layer of sausage into the bacon-lined mold, then a layer of eat strips. Continue until all is used, ending with the sausage.
• Cover the top of the mold with strips of bacon cut to fit. Press down firmly into the mold. Cover tightly with foil, and set mold(s) into a water bath. Bake at 325 degrees F. for two hours.
• When done, remove from oven and place mold(s) in pan large enough to hold it and any overflow of fat. Weight down the top of the mold, using a foil wrapped brick or the like. Make sure the pate is pressed while still warm. When cool. refrigerate with the weight.
• When the pate is cold, turn it out of the mold(s), scrape away the congealed fat. A good French cook will save that fat to cook with--fries for example--it tastes great.
• Serve with cornichons and mustard and crusty bread.