Text 17387, 110 rader
Skriven 2011-11-03 20:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: on-line sales
=====================
-=> Quoting Bill Swisher to Jim Weller <=-

 BS> JIM WELLER -> MICHAEL LOO wrote:
 
 JW> Does anyone actually buy their groceries on-line?


 BS> We're running low on Porcini.  I plan on buying a pound, probably next
 BS> year, which should last a long time.  We'll split them up, half here at
 BS> the house, 3/8ths down in Aridzona, and the rest in the RV.

 BS> Local it's $4 or $5 for, IIRC, 1/2 oz.  I-Net price is $25 + shipping
 BS> for a lb.
 BS> www.fungusamongus.com

Excellent. I shall be in touch with them soon!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Filet Of Beef Prince Albert 2 
Categories: British, Beef, Mushrooms, Goose, Offal
  Servings: 2

      2    8 oz. tenderloin steaks cut
  1 1/2    inches thick 
           pancetta thinly sliced as
           wide as the steak is tall
      4 oz goose foie gras 
      3 oz heavily seasoned sausage 
      3 lg shallots 
      3    cloves garlic 
    1/3 c  heavy cream 
      2 oz fine cognac 
      1 c  very course bread crumbs 
      3 TB butter  
           fresh parsley and chives
           finely chopped  
           salt, white pepper  
           SAUCE:
      3    plumb tomatoes  
      6    cloves of garlic  
      1 md carrot  
      3    stalks of celery  
      1 md white onion  
      3 tb butter  
  1 1/2 c  Madeira
      8 oz mixed wild mushrooms  
  3 1/2 c  veal stock  
  1 1/2 c  demi-glaze  
      3    more large shallots  
      1 oz fresh thyme.  

Season the steaks with salt and pepper and sear them on both sides –
Set them aside. 

FOR THE FARCE: Dice the foie gras and the sausage small. Finely
mince the shallots and the garlic.

Saute the foie gras and sausage for a few minutes then add the
butter and shallots – Cook further until medium brown and the
catapult in the garlic. Cook further only a minute and then dump it
into a bowl. Let it cool a bit. Separate out the fats and save them.

Add the bread crumbs, cream and the cognac along with the herbs and
use your hand to work it together, to form a cohering paste but
still maintaining some texture.

Use this mixture to make a perimeter around the sides of each steak
and then use the pancetta to wrap around that.

SAUCE: I serve this with a Sauce Chasseur which fits well. Cut the
tomatoes into quarters the long way, oil them and roast them along
with the garlic.

Chop the carrot celery and onion roughly. Saute them in a large
sauce pan in the butter until the onion starts to brown. Add the
wine and cook until it has halfway reduced.

Add the stock, roasted tomatoes and garlic, demi-glaze and the
thyme. Slowly reduce it by half and strain it.

Have the shallots chopped and the mushrooms attractively styled and
brown them in another sauce pan using the fat from the foie gras and
sausage. Pour in the stained sauce, thicken slightly if needed and
reduce a little more.

TO PREPARE: Right before serving put the steaks into a fierce oven
450 and cook 7-10 minutes the result should be medium rare.

TO SERVE: Serve the steaks topped with the sauce and some BRUSSELS
SPROUTS PRINCE ALBERT on the side.

From: alisdhair 

  From: Www.Grouprecipes.Com            
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Hair is the only thing that prevents baldness.

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