Filet de Bœuf with Porcini-Green Peppercorn Sauce
Aged, grass-fed filet of beef tenderloin is salt-crusted in a blazing hot iron skillet then finished in a 550-degree oven to a perfect medium-rare. Served with a classic demi-glace with shallots, porcini mushrooms, aged brandy and cracked green peppercorns, finished with a knob of double Devon cream butter..
Filet de Bœuf with Porcini-Green Peppercorn Sauce
For the Steaks
Aged tenderloin filets, cut 2-1/2 inch thick
Coarse sea salt
Blot filets dry, then lightly sprinkle coarse sea salt on all surfaces. Wrap loosely in butcher’s paper and refrigerate 4 hours.
Unwrap filets, blot dry and allow to stand 30 minutes at room temperature. Meanwhile, pre-heat an iron skillet over medium-high heat for 15 minutes and pre-heat your oven to 550 degrees.
Sprinkle a little coarse sea salt in the bottom of the skillet and carefully lay down the filets. Sear without moving for 3 minutes, re-salt the pan and sear the other side for 3 minutes.
Transfer the pan with the filets to the hot oven and roast about 7-8 minutes for medium rare. Transfer filets to a dish to rest while you prepare the sauce.
For the Sauce
1 shallot, minced
1/4 cup porcini mushrooms, brushed clean and thinly sliced
2 teaspoons butter
6 oz demi-glace
3 oz fine brandy, cognac, port or Madeira
1/2 tablespoon freshly-cracked dry green peppercorns
1 tablespoon double Devon cream butter, cold
Add 1 tablespoon butter to the hot pan that the steaks were cooked in. Add shallots and mushrooms and saute 2 minutes. Carefully add the brandy off the heat, taking care not to set the neighborhood on fire. Return to heat and reduce until only 1 tablespoon of liquid remains.
Add the peppercorns and demi-glace and bring to a boil. Remove sauce from the heat and whisk in double Devon cream butter.
Plate steaks and sauce and serve immediately with grilled asparagus and new potatoes, perhaps.
This slideshow requires JavaScript.
Related Articles
- Simply Suppers: Seared Steak Filets with Mustard Sauce Cookbook Recipe (thekitchn.com)
- Grill Up a Perfect Steak (howto.wired.com)
Braised Beef Short Ribs with Garlic Smashed Reds and Mushroom Demi
Pastured beef short ribs are seared until well browned, then braised in burgundy with celery, onions, carrots, garlic, green peppercorns, fresh thyme and rosemary. Once tender, the ribs are allowed to stand until firm, then seared a second time with fresh crimini mushrooms.
Meanwhile, the braising liquid is furiously reduced, strained and finished with cold butter and demi-glace. Served atop smashed red potatoes flecked with roasted garlic and minced chives..
Braised Beef Short Ribs with Garlic Smashed Reds and Mushroom Demi
Quick Demi-Glace, Home Version (adapted from Saveur Magazine)
1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat flour
2 tablespoons tomato paste
2-1/2 quarts homemade beef stock, divided
1/4 cup good red wine (not cooking wine)
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
sea salt and freshly-ground black pepper
Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes. Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add wine, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.
Strain sauce, discarding solids. Return to pan with remaining stock and simmer until reduced by half, about 2 hours. Demi-glace may be kept in the refrigerator for up to one week or frozen for up to three months.
Related Articles
- On the table: Menu for One. Six One & The Bar 10 Doors (timeoutny.com)
- Pleasure in comfort food (sfgate.com)
Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace
The elk is one of the largest species of deer in the world and one of the largest mammals in North America. Ranging in forest and forest-edge habitat, elk are ruminants, feeding on grasses, bark, forbs and tree sprouts. High in protein and low in fat, this animal was wild-harvested deep in the Texas hill country..
Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace
Allow one 5-7oz portion per person, depending on accompaniments
Medallions of wild elk loin, cut about 1 inch-thick
coarse sea salt
freshly-ground black pepper
1 tablespoon of tallow
Season elk medallions on all sides with salt and pepper, wrap loosely in butchers’ paper and refrigerate 4-6 hours or overnight.
Remove from refrigerator, blot dry and allow to stand 30 minutes at room temperature. Pan-sear with a little tallow or grill over a wood fire until just medium-rare, then allow to rest 10 minutes before serving over chipotle demi-glace.
Crushed Chipotle Demi-Glace, Home Version (adapted from Saveur)
1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat, spelt or rye flour
2 tablespoons tomato paste
2-1/2 quarts beef or game stock, divided
1/4 cup good sherry (not cooking wine)
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
2 chiles chipotle en adobo, crushed
sea salt and freshly-ground black pepper
Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes. Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add sherry, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.
Strain sauce, discarding solids. Return to pan with chiles chipotle en adobo and remaining stock and simmer until reduced by half, about 2 hours. Demi-glace may be kept in the refrigerator for up to one week.
This post is part of Real Food Wednesday!
Like this:
Seared Duck Liver with Crispy-Fried Shallots, Porcini and Armagnac-Verjus Demi
Fresh duck liver is seasoned simply with sea salt and freshly-ground black pepper, then seared over high heat with a bit of clarified butter. The pan is deglazed with Armagnac then reduced with duck stock, verjus and demi-glace. Served over wilted spinach with crispy-fried shallots, porcini mushrooms and a garlic croûton.
Although high in cholesterol, duck liver is low-fat, low-calorie and extraordinarily high in Vitamins A and B12. It is also a very good source of protein and iron..
Seared Duck Liver with Wilted Spinach, Crispy-Fried Porcini, Shallots and Armagnac-Verjus Demi
Verjuice (from Middle French vertjus “green juice”) is a very acidic juice made by pressing unripe grapes. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations.
Picking green grapes for making verjuice. Tacuinum Sanitatis (1474). Paris Bibliothèque nationale
Grilled Rabbit Sausage with Ginger & Green Peppercorn Demi-Glace, Black Truffle Escaoutoun
Ariane Daguin’s rabbit sausage is grilled over a wood fire then briefly braised in a roasted game stock demi-glace with green peppercorns, scallions and Domaine de Canton ginger liqueur. Served with black truffle escaoutoun..
Grilled Rabbit Sausage with Ginger & Green Peppercorn Demi-Glace, Black Truffle Escaoutoun
Classic Pot Roast
Slow-cooked grass-fed chuck roast with mushroom pan gravy, fresh herbs and roasted winter vegetables..
Classic Pot Roast with Mushroom Pan Gravy and Roasted Root Vegetables
Blot roast dry with paper towels and sprinkle all surfaces with kosher salt. Wrap loosely and refrigerate at least 4 hours or overnight.
Pre-heat a Dutch oven over medium heat and pre-heat oven to 225 degrees.
Melt 1 tablespoon pastured butter in Dutch oven. Blot roast dry, wiping off any remaining salt and add to the pot. Brown 5 minutes per side without moving in between.
Add 1/2 cup Burgundy or other hearty red wine, 1 small yellow onion, chopped, 1 carrot chopped, 2 cloves of garlic, chopped, a few peppercorns and a mixture of fresh herbs such as rosemary, oregano, thyme and sage.
Cover and braise for 1 1/2 hours. Remove from oven, add 1/2 cup chopped tomatoes, turn the roast, cover and return to oven until fork-tender, about 1 1/2 – 2 hours.
Meanwhile, prepare root vegetables such as carrots, parsnips, leeks and fingerling potatoes. Dress with melted butter, season liberally with sea salt and freshly-ground pepper and roast alongside the beef for 1 hour.
Remove the beef from the oven and transfer to a cutting board. Cover loosely with foil and allow to rest. Meanwhile, turn the oven up to 375 degrees and let the vegetables get well browned.
Meanwhile, strain the liquid from the Dutch oven into a clean pot. Reduce slightly over medium heat, then thicken by whisking in a bit of roux. Add sautéed mushrooms and a little demi-glace if you have it. Adjust seasoning with salt & pepper if needed.
Slice roast against the grain into 1/2 inch slices and arrange on a plate. Tuck roasted vegetables alongside and ladle mushroom gravy over the beef. Serve with horseradish on the side if you like.
