Filete Cordon Rouge Recipes

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)

Steps:

• Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
• Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
• Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
• Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.

FILETE CORDON ROUGE

Steps:

• For Sauce: Melt butter in saucepan over moderate heat and stir in flour. Blend together well. Remove pan from heat and add milk gradually. Return to heat and bring to boil, stirring constantly. Make a sachet of the bay leaf, clove, parsley stalks, and onion. Add to simmering sauce and reduce heat to low; cook for 15 minutes. Season with salt and white pepper. Set aside until needed.
• Heat 1 ounce clarified butter in frying pan on high heat. Add livers, season with salt and pepper, and cook until just done. Do not overcook! Stir in 1 1/4 cups white sauce, 1 teaspoon oregano and 1-ounce brandy. Pour into blender and puree. Add 1 tablespoon butter and continue to puree for 4 minutes more. Place in bowl and chill until required.
• Cut tenderloin down center, but not completely through. Open steak and beat flat with rolling pin. Spread diced onion on steak and pat down. Cover with 1/2 of pimento and 2 ounces chicken liver pate. Roll steak up. Cover steak with prosciutto and tie string to secure roll, every 1 1/2 inches, or 4 times. Continue this procedure with remaining beef tenderloins. Cut in between strings to separate meat into individual portions, each roll still tied.
• Pour 1 ounce clarified butter into large frying pan over medium heat and fry roll-ups, 2 minutes on each side. Remove from pan, cut off strings and keep meat warm on serving platter.
• Drain off as much of the fatty juices as possible and add remainder of diced onion saute quickly to meat residue. Pour in red wine and cook down. Add remaining pimento. Stir in remaining fresh butter and parsley. Pour over fillets.

FISH FILLETS IN RED WINE SAUCE (FILETS DE POISSON AU VIN ROUGE)

Steps:

• Preheat oven to 425 degrees.
• Cook fish stock down until reduced by half. Set aside.
• Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves. Cut each scallion into 6-inch lengths. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper. Bring to boil and let cook about 5 minutes. Remove from heat. Set aside.
• Select heatproof skillet or baking dish large enough to hold fish fillets in one layer. Rub bottom with one tablespoon of butter and sprinkle with shallots. Arrange fillets over shallots and sprinkle with salt and pepper.
• Pour wine and water over fillets. Dot with 3 tablespoons butter. Bring to boil on top of stove. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets. Cook only until fish loses raw look throughout.
• Transfer fillets, 2 at a time, to 4 individual heated serving plates.
• Pour cooking liquid into saucepan. Add 2 tablespoons of butter and fish stock with red wine. Cook combined sauces down to one cup. Put this through sieve and press to extract as much liquid as possible. There should be about 3/4 cup. Reheat gently.
• Garnish each serving with 6 individual drained scallions. Spoon sauce around fish but not on top.