Sauteed Salmon And Bacon Tournedos With Brussel Sprouts Hedgehog Mushrooms And Sauce Chateaubriand Recipes

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ROASTED CHATEAUBRIAND WITH RED WINE-MUSHROOM REDUCTION AND POMMES PUREE



Roasted Chateaubriand with Red Wine-Mushroom Reduction and Pommes Puree image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 2 servings

Number Of Ingredients 19

2 pounds Yukon Gold potatoes, peeled and cut into 2- to 3-inch pieces
2 cups cold heavy cream
3 cloves garlic
1 stick (8 tablespoons) unsalted butter, cut into pieces
Kosher salt
Extra-virgin olive oil, for seasoning
Coarse sea salt
1 1/2 pounds chateaubriand roast (the center-cut portion of the beef tenderloin), trimmed of fat and silver skin and tied at 1/2-inch intervals with butcher's twine
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 1/2 cups quartered mushrooms such as cremini, shiitake or chanterelle
4 garlic cloves, peeled and smashed
4 sprigs fresh thyme plus extra fresh thyme leaves, for garnishing
2 tablespoons minced shallot
1/2 cup dry red wine
2 cups veal or beef broth
1/4 cup heavy cream

Steps:

  • Boil the potatoes: Add the potatoes to a medium pot with the cream, garlic, butter and some kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer until the potatoes are easily pierced with a fork, about 25 minutes.
  • Cook the chateaubriand: Preheat the oven to 350 degrees F. Let the beef rest at room temperature for 15 minutes, then season with salt and pepper. Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers, about 2 minutes. Set the meat in the pan and sear it on all sides until browned, about 8 minutes total. Reduce the heat to low and add 2 tablespoons of the butter, the mushrooms, garlic and the thyme. Transfer the skillet to the oven and cook the roast until an instant-read thermometer inserted into the thickest part reads 125 to 130 degrees F., 6 to 8 minutes for medium-rare. Remove the skillet from the oven, transfer the roast to a cutting board, loosely tent with foil and let it rest for 10 minutes.
  • Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the pan is almost dry, about 2 minutes. Add the broth and cream, bring to a boil, and simmer until the sauce thickens, 3 to 5 minutes. Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed.
  • Make the pomme puree: Place a colander over a large bowl. Pour the hot potatoes into the colander. Shake the potatoes to drain off the excess liquid. Press the potatoes through a ricer (or mash them with a fork for a chunkier texture) and into a medium bowl, occasionally clearing the sides of the ricer with a spoon. Pour the reserved and still-hot cream over the potatoes in small increments, folding in to combine, until you get your desired consistency. Season with olive oil and a sprinkle of sea salt and serve immediately, or keep warm in a covered oven-safe casserole dish in a 250 degree F. oven.
  • To serve, remove the twine from the roast and slice the roast crosswise into 2 equal portions. Sprinkle with salt and pepper. Spoon the potato puree onto 2 warm plates. Place a slice of chateaubriand on each plate and spoon the red wine-mushroom reduction over the top. Garnish with fresh thyme leaves and serve.

SAUTEED SALMON AND BACON TOURNEDOS WITH BRUSSEL SPROUTS, HEDGEHOG MUSHROOMS AND SAUCE CHATEAUBRIAND



Sauteed Salmon and Bacon Tournedos with Brussel Sprouts, Hedgehog Mushrooms and Sauce Chateaubriand image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 portions

Number Of Ingredients 22

12 slices salmon fillet, skinless, cut into 1 1/2-inch-width strips
12 slices bacon, sliced very thin
Salt, to taste
Peppercorns, black, freshly ground to taste
Olive oil, as needed
1 1/2 pints brussels sprouts, cleaned, leaves separated, washed
1 ounce shallots, minced
Olive oil, as needed
Salt, to taste
Peppercorns, black, freshly ground to taste
3/4 pound Hedgehog mushrooms, small ones, cleaned
2 garlic cloves, peeled
2 quarts stock, beef or veal, unseasoned or very lightly seasoned
Shallots, trimmings of the ones minced before
Mushrooms, trimmings of the ones cleaned before
1 cup white wine, dry (sauvignon)
2 ounces butter, diced
1 bunch thyme, fresh
1 bunch fresh tarragon
1/4 cup parsley, chopped
Salt, to taste
Peppercorns, black, freshly ground to taste

Steps:

  • In a saucepan place the shallots and mushroom trimmings, the stems of thyme, parsley and tarragon, add the cup of wine and reduce gently until almost dry.
  • In a 4-quart saucepan, reduce gently the 2 quarts of stock until lightly syrupy (about to 1 pint). Combine the reduced stock with the reduction. Let it sit for a few minutes to infuse the flavor, then strain.
  • Check the salmon for bones. To form a tournedos roll the piece of salmon in to a small medallion, wrap it in bacon and tie it. You should make 2 small tournedos per portion. 1 Season the tournedos with salt and pepper. Saute them in a hot saute pan with very little olive oil starting with a high heat and lowering the heat during the cooking. Cook for about 1.5 minute per side. Remove from the pan and hold warm in a plate. Remove the butcher twine.
  • In one saute pan warm up some olive oil with the garlic cloves. When the garlic starts frying, remove it and add the mushrooms. Cook them at high heat for a few seconds. Season and reserve them in a bowl. In the same saute pan gently sweat the minced shallots with olive oil until tender but not colored (use a little water if necessary) then add the sprouts, season and saute for a few seconds until cooked. Reserve in a bowl.
  • Finish the sauce by reducing it in a saute pan for adjusting the consistency, adjusting the flavor with salt and pepper, and add butter and fresh herbs.
  • Place the sprouts in the center of the plate. Add the mushrooms on top of the sprouts and the salmon on top of the mushrooms. Drizzle with the sauce and serve.

TOURNEDOS ROSSINI-STYLE WITH GLAZED VEGETABLE BOUQUETIERE, SAUCE PERIGUEUX-STYLE



Tournedos Rossini-style with Glazed Vegetable Bouquetiere, Sauce Perigueux-style image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 30

4 tablespoons sunflower oil
4 (7-ounce) beef filets
Salt and freshly ground pepper
Salt and freshly ground pepper
4 (3-ounce) portions fresh or frozen duck foie gras
Vegetable Bouquetiere, recipe follows
4 slices black truffles (not too thick)
Perigueux Sauce, recipe follows
20 pieces carrots, tourneed, medium size
4 tablespoons granulated sugar
4 tablespoons unsalted butter plus 2 tablespoons unsalted butter
Salt and freshly ground pepper
20 pieces turnips, tourneed, medium size
4 tablespoons finely chopped fresh curly parsley
1 handful sea salt
12 tablespoons string beans
1 teaspoon finely chopped shallots
20 pieces potatoes, tourneed, medium size
1 tablespoon sunflower oil
3 tablespoons freshly made clarified butter
2 large shallots, finely sliced
1 clove garlic, finely sliced
1 large bouquet garni
1/2 teaspoon cracked black pepper
2 cups Madeira wine
2 tablespoons cognac
3 cups fresh brown veal stock
4 tablespoons fresh duck foie gras, broken into small pieces
1/2 piece black truffle, finely chopped
1 tablespoon unsalted butter

Steps:

  • In a medium saute pan, heat the sunflower oil over medium-high heat. Season the fillets with salt and pepper. Sear the fillets until golden brown on each side to the desired degree of doneness. Drain on a paper towel-lined plate.
  • Over high heat, heat a small non-stick pan or skillet. Season the slices of duck foie gras with salt and pepper. When the pan is very hot, put the slices of duck foie gras in it, and quickly sear for about 1 minute on each side. Drain on a paper towel-lined plate.
  • To serve, in the middle of each plate, arrange the bouquetiere of vegetables. On top of the vegetables, place a fillet. On the top of the fillets, put a slice of foie gras. On the top of the foie gras, add the slices of black truffle. Pour the sauce delicately around the vegetables.
  • Vegetable Bouquetiere:
  • Put the carrots in 1 saute pan and the turnips in another. Add water up to the top of the carrots, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. To the other pan, add water up to the top of the turnips, and add 2 tablespoons sugar and 1 tablespoon butter. Season with salt and pepper, and cook over medium-high heat until liquid is completely evaporated and vegetables are tender. Remove vegetables, and then continue to cook until the remaining sugar and butter become a light caramel. When the caramel is at the right color (light brown), return the carrots and turnips to the respective pans until each vegetable gets the brightness and light brown color. Season the carrots and turnips individually. Divide 2 tablespoons of chopped parsley among the saute pans. Remove from heat and set aside.
  • To cook the string beans, bring a small pan full of water to boil. Add a large handful of sea salt. When the water is boiling, add the string beans and let them cook for about 10 to 15 minutes, until the string beans are soft and not 'crispy'. Refresh the string beans in cold water with the ice cubes. To reheat the string beans, melt some butter in a skillet or saute pan, add the string beans, and saute for 3 to 4 minutes. Add the chopped shallots and the remaining chopped parsley and saute for about 1 to 2 more minutes. Season, to taste.
  • Put the potatoes in a small pan. Add water up to the top of the potatoes. Add the sunflower oil and boil the potatoes and oil for about 2 to 3 minutes. Drain the potatoes.
  • In a skillet or a saute pan, heat the clarified butter over high heat until very hot. Carefully add potatoes and cook until golden brown. Season with salt, to taste. Drain the clarified butter from the pan. Add 2 tablespoons raw butter and cook again for 3 to 4 more minutes. Set aside and keep warm.
  • In small pan, put the shallots, garlic, bouquet garni, cracked black pepper, Madeira, and cognac. Bring to a boil and then simmer until the Madeira is completely evaporated. Add the brown stock and let it reduce by half. Strain the sauce through a fine-mesh strainer. Pour the sauce into a sauté pan. Add the foie gras and the finely chopped black truffle. Mount the sauce with butter, without a whisk, by moving the pan slowly over medium heat. Season, to taste. Set aside and keep warm in a bain marie.

ROAST MEAT LOAF OR "HEDGEHOG"



Roast Meat Loaf or

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 18

8 ounces mushrooms, sliced
Butter
Salt
Freshly ground black pepper
Grated nutmeg
8 ounces chicken livers
1 pound each ground beef, ground pork, ground veal
1 pound sausage meat
1 large onion, grated
3 fat cloves garlic, crushed to a paste
10 juniper berries, crushed
1 teaspoon ground allspice
Fresh thyme sprigs
1 to 2 eggs
8 ounces unsmoked bacon
Bay leaves
Branches of fresh rosemary
Tomato sauce, for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • Saute the mushrooms in butter until the juices run, then season with salt and pepper and nutmeg. Reserve.
  • Remove the sinews from the livers and slice. In a large bowl combine all the ground meats, sausage, livers, onion, garlic, and juniper berries. Add the allspice and thyme leaves. Season with salt and pepper. Beat the eggs and add to the mixture together with the mushrooms. Mix with your hands thoroughly.
  • Oil a roasting pan and place all the mixture in it, molding it into an oval shape. Adorn with the bacon slices, criss-crossed, tucking the ends under the meat. Strew some bay leaves and branches of rosemary on the top and sides. Cook in the preheated oven for 15 minutes, then lower the heat to 350 degrees and cook for 1 1/2 hours.
  • When cooked, there will be lots of lovely juices in the bottom of the pan. Save them to flavor soup, stocks, or eggs. Remove the loaf and place on a serving dish. Serve hot or cold with a tomato sauce.
  • For children, you might like to turn it into a hedgehog by pressing almonds into the meat to create prickles and placing 3 olives to form eyes and a nose. This should be done before the meat goes into the oven.

SAUTEED BRUSSELS SPROUTS WITH BACON AND ONIONS



Sauteed Brussels Sprouts with Bacon and Onions image

This is a simple yet delicious recipe that takes little time to put together. It's a tasty way to incorporate a healthy, and often snubbed, vegetable into one's diet. I've been cooking Brussels sprouts this way for years. I'm not sure where I got the recipe. Using fresh Brussels sprouts is preferred naturally, but if not readily available, frozen Brussels sprouts may be used instead. If using frozen Brussels sprouts, you may have to drain any excess liquid that is rendered while cooking the sprouts.

Provided by Maduckie123

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 6

Number Of Ingredients 6

6 slices lower-sodium bacon
½ large white onion, diced
30 Brussels sprouts, halved lengthwise
2 cloves garlic, chopped
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
  • Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
  • Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 136.3 calories, Carbohydrate 10.2 g, Cholesterol 13.5 mg, Fat 7.8 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 2.9 g, Sodium 196.2 mg, Sugar 2.6 g

SALMON TOURNEDOS WITH HERB SAUCE



Salmon Tournedos with Herb Sauce image

Categories     Herb     Bake     Salmon     Winter     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 6- to 8-ounces salmon steaks (about 3/4 inch thick), boned, skinned
2 burrito-style flour tortillas (about 10-inch diameter)
3 tablespoons minced fresh chives
3 tablespoons minced fresh dill
2 tablespoons plus 1/2 cup minced red onion
3 tablespoons butter
1 cup dry white wine
2 tablespoons fresh lemon juice
6 tablespoons (3/4 stick) chilled butter, cut into 6 pieces

Steps:

  • Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
  • Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
  • Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
  • Bake salmon packets until salmon is cooked through, about 10 minutes.
  • Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
  • Transfer salmon to plates. Spoon sauce around and serve.

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