Text 27151, 84 rader
Skriven 2015-05-18 09:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Charles 678
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 DS> There have been a few Charles who have posted sometime in the past,
 DS> but none for more than 15 years and none who have posted as many as 20
 DS> messages.

Just a curiosity.

 DS> Title: Sombrero Dip
 DS> This recipe can be made ahead and reheated.

I'd go further and say that in order for it to be even
edible, it should be made, aged, and reheated. I'd use
a spiced tomato sauce for the ketchup and add a bunch
of cumin and garlic. Maybe top it off with shredded
cheese.

Korean Airlines beef tenderloin
categories: airline, fancy, main
Servings: 2

2 (6-oz) Australian beef tournedos
1 1/8 ts extra virgin olive oil
Salt and pepper to taste
h - For the gorgonzola sauce
1/2 c demi-glace sauce
3 1/2 Tb gorgonzola cheese
Salt and pepper to taste
h - For the pumpkin gnocchi
1 c fresh yellow sweet pumpkin
1/2 c fresh boiled potato
1 egg yolk
2 1/2 Tb flour
2 1/2 c salted water
2 1/2 ts French butter
Salt and pepper to taste
h - For the red wine-cooked shallots
1/2 c Bordeaux wine
3 oz fresh purple shallots
3 2/3 Tb brown sugar
2 1/4 ts French butter
h - For the garnish
¼ c red beet greens
1 1/3 Tb baby chives
1 1/2 ts sauteed sunflower seeds

Charles Muther's charcoal-grilled Australian beef
tournedos with pumpkin gnocchi, red wine-cooked
shallot and gorgonzola sauce served with baby greens

For the steaks.
Sprinkle the beef with salt and pepper and pan-sear
in hot olive oil in a heavy skillet until meat is
crispy on all sides. Preheat oven to 450F. Bake for
12 min or until done to your liking.

For the cheese sauce.
In a sauce pan, heat the demi-glace. Add the gorgonzola
and heat until melted. Mix sauce in a blender to attain
a foamy consistency. Season to taste.

For the gnocchi.
Peel the potato and the pumpkin. Cook both in hot,
salted water until soft. Remove from water and mash
in a bowl. Add egg yolk, flour and seasoning. Form
dough into small gnocchi. Sprinkle with flour. Boil
gnocchi in salted water for about 4 min. Remove from
water and pan-fry in a saute pan coated with butter.

For the shallots.
Peel purple shallots. Put brown sugar into a skillet.
Add wine and let the sugar dissolve over low heat.
Add the peeled shallots and cook over medium heat for
5 min, turning and tossing the pan so the shallots are
coated with the caramelized red wine.

Arrange the beef tournedos on the center of each plate.
Place gnocchi and the red wine-cooked shallots around
the beef. Pour sauce around the beef tournedos. Garnish
with a beet root leaf and chives. Sprinkle sauteed
sunflower seeds over the top.

Source: Korean Air
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