Text 38291, 126 rader
Skriven 2010-05-26 20:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Burgundy
================
-=> Quoting Dale Shipp to Dave Drum <=-

 DD> Boeuf Bourguignonne?

 DS> Pretty much -- except that the wine was a Pinot Noir, not a
 DS> Burgandy.

Actually the most prevalent red wine grape in Burgundy is Pinot
Noir, although Pinot Noir grown elsewhere does produce a different
style of wine. I love the light and fruity ones from northern Italy
(like Elena Walsh Pinot Nero from the Alto Adige region) but
recently had an abysmal one from Germany from a producer famous for
his whites, Dr. Zenzen, (bitter almond taste!) although it might
have improved with aging. I am not familiar with the PNs from
America's west coast and seldom indulge in Burgundy due to the price
point.
  
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pan-Roasted Filet of Beef w/Potato & Blue Cheese Ravioli
 Categories: Beef, Steak, Pasta, Cheese, Mushrooms, Wine
      Yield: 4 Servings

           RAVIOLI:
    1/2 c  Skinless baked potato,
    Mashed with a fork
    1/4 c  (1 ounce) crumbled Maytag
    Blue cheese or Stilton
    Cheese
      1 tb Chopped chives
      1 tb Thinly sliced green onion or
    Additional chives
    1/8 ts Salt
    1/8 ts Freshly ground black pepper
      1    Egg
      8    (4-inch) wonton skins, ends
    Trimmed to form 3 1/2-inch
    Circles
           SAUCE BASE:
      1 tb Unsalted butter
      2 tb Chopped shallots
      2 c  Dry red wine
      1 c  Veal stock or canned
    Low-salt beef broth
      1    Sprig fresh thyme
    Salt and freshly ground
    Black pepper to taste
           FILET, MUSHROOMS AND SAUCE
           FINISH:
      5 tb Unsalted butter
      1 tb Olive oil
     12 oz Assorted exotic mushrooms,
    Such as chanterelle, morel,
    Shiitake and oyster, sliced
      3 tb Chopped shallots
      2 tb Chopped chives
      4    Beef tenderloin steaks, cut
  1 1/2    inches thick
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 c  Dry red wine
    Garnish
    Chervil or thyme sprigs

  This striking recipe was a signature of Chef Patrick Clark when he
  was at the Hay Adams Restaurant in Washington. The unusual ravioli
  are really wonton skins filled with potato and blue cheese, adding
  a bright flavor that compliments the beef. Arranged over mushrooms
  and topped with ravioli, the filets are covered evenly with sauce
  and garnished with herb sprigs

  To make the ravioli: Combine potato, cheese, chives, green onion,
  salt and pepper; mix with a fork. In a small bowl, beat egg. Add
  half of egg to potato mixture; mix well. Brush remaining egg over
  one side of each wonton wrapper. Spoon about 2 tablespoons potato
  mixture in center of 4 wonton wrappers. Place remaining wonton
  wrappers egg wash-side down over filling. Press out any air and
  seal edges with tines of a fork. Set aside on waxed paper.

  To make the sauce base: Melt butter in a medium saucepan. Add
  shallots and saute 2 minutes. Add 2 cups red wine and boil over
  medium-high heat until reduced to 2/3 cup, about 10 minutes. Add
  veal stock and thyme and boil until reduced to a scant 1 cup,
  about 7 minutes. Strain mixture; set aside.

  To make the filet, mushrooms and sauce finish: Melt 1 tablespoon
  butter with olive oil in a large skillet over medium heat. Add
  mushrooms and saute 5 minutes. Add shallots and saute 3 minutes or
  until vegetables are tender. Remove from heat; stir in chives and
  keep warm. Meanwhile, in another large skillet, melt 2 tablespoons
  of butter over medium-high heat. Sprinkle the filets with salt and
  pepper. Sear in hot butter for 3 minutes per side or until
  browned. Reduce heat to medium and continue cooking about 5
  minutes, turning once for rare steaks. Transfer steaks to a plate;
  keep warm. Pour off butter from skillet. Add 1/2 cup red wine and
  deglaze pan over medium-high heat until almost dry, about 3
  minutes. Add sauce base and heat through. Add any accumulated
  juices from steaks to sauce. Remove from heat; swirl in remaining
  2 tablespoons butter. Season with salt and pepper. Meanwhile, cook
  ravioli in a large pot of boiling salted water for 4 minutes or
  until tender.

  To serve: Arrange mushroom mixture on 4 serving plates. Place
  steaks over mushrooms and top with ravioli. Spoon sauce evenly
  over all; garnish with herb sprigs.

  Chef Patrick Clark,  Hay Adams Restaurant Washington, D.C.
  From: Josefina Anita Brown-King

MMMMM






Cheers

YK Jim


... Horrible idea: Venison-flavored gum

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)