pepper sauce, chanterelle · 2019. 12. 24. · pepper sauce (sauce au poivre) 1 tbsp (10g) ground...

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Bruno Albouze ©2019/All Rights Reserved. Bruno Albouze ©2019. All Rights Reserved. Tournedos Pepper Sauce, Chanterelle

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Bruno Albouze ©2019/All Rights Reserved.

Bruno Albouze ©2019. All Rights Reserved.

Tournedos Pepper Sauce, Chanterelle
Tournedos, Pepper Sauce, Chanterelle Recipe

Serves 4. 4 x ≈7 ounces/200g 1.5”(4cm) thick tournedo steaks (choice grade) Grape seed oil / Salt.

Pat dry steaks using paper towel. Rub with frying oil (grape seed or peanut oil), season with salt only, on both side; leave meat out. Heat up frying pan or cast iron skillet (red hot). Sear tournedos 4 min on each side (add a drizzle of oil during cooking). Sear the edges as well about 20 seconds on each side. Transfer meat on a warm plate or tray, tent with aluminum foil and let rest 10 min or more. Use the same pan for the sauce. (Steaks can be reheated in a 450ºF (230ºC) oven for a couple of minutes right before serving.

Pepper Sauce (Sauce au Poivre) 1 Tbsp (10g) ground or crushed black or green peppecorns 3 Tbsp (50g) Brandy or Cognac 1/2 cup (125g) Chardonnay white wine (red wine works too) 1 garlic clove, crushed 1 cup veal demi-glace* 1 cup (250ml) heavy cream 2 Tbsp (30g) butter. Salt to taste.

*Reduced chicken stock (1qt/1L reduced to a cup/250ml) can be used in place of demi-glace. Mix reduced stock with 2 beef cubes or (1 sachet (40g) savory choice demi glacé).

In the same pan used to sear the meat, lightly toast pepper and flambe with Brandy. Add garlic and wine and reduce by half. Add demi-glace; let simmer for 5 min or so. Add heavy cream, bring to boil and cook down on low to syrupy consitency for about 10 min. Season with salt to taste and transfer in a small saucepan – keep warm.

Bruno Albouze ©2019. www.brunoskitchen.net

http://www.brunoskitchen.net
Chanterelle a la Persillade

1.5 lb. (700g) chanterelle mushrooms*, bottoms trimmed, stems peeled off, washed and pat dry A couple shallots, minced 1 bunch Italian parsley, chopped A drizzle of olive oil (first sautee) Salt and pepper taste. *Any available mushrooms can be used for this recipe.

Finish Cooking 1 Tbsp (15g) butter Minced shallots and chopped parsley.

Cook mushrooms twice. In a hot frying pan, sautee chanterelle for 5 min on high – season with salt. Drain on papper towels. Reheat pan, throw in butter, mushrooms and shallots and finish cooking on hight heat for about 5 min more; add parsley. Turn the heat off and keep warm until ready to serve.

Plating On hot plates, place warm steak first, suround with hot pepper sauce and mushrooms. Garnish meat with a sprinkle of fleur de sel and a fresh thyme sprig. Bon appétit!

Bruno Albouze ©2019. www.brunoskitchen.net
http://www.brunoskitchen.net

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