Oxfilé Imperial

Startat av Psilander, 2014-12-12 11:15

Föregående ämne - Nästa ämne


Tänkte roa mig med att göra Nobelmiddagen m/1901. Men hur gör man varmrätten, oxfilé Imperial? Oxfile liksom fois gras ingår, men vad mer?


Intressant, litet sökningar gav väldigt litet. Detta dök upp men är inte rätt med dina ingredienser, http://www.recettesgustatif.net/t283-filet-de-bouf-imperial



Hittade receptet, vilken lycka. Kan kanske bli detta till nyår.

Main Course:
Filet de boeuf à l'Impériale
Filet de boeuf à l'Impériale (above) is a classic dish that has disappeared from most menus. According to cookbooks from the turn of the century, a whole fillet of beef is served with slices of paté de fois gras, whole mushrooms and veal quenelles. It is served with a velouté sauce, a light basic sauce made in this case from a delicate veal stock and a light butter-and-flour roux to bind it together. Veal quenelles take a bit of work if made at home, but they are definitely worth the trouble. Alternatively, increase the servings of paté.
To make veal quenelles: Mince 200 g (1/2 lb.) fillet of veal a few times through the meat grinder's finest setting (or ask your butcher to do it for you). Make sure that the meat and all other ingredients are well chilled. Mix the minced veal with two egg yolks. Add 100 ml (1/2 cup) whipping cream, a little at a time. Season with 1 tsp. salt and a pinch of white pepper. Form into a bobbin shape a tablespoonful at a time and simmer in veal stock for about 10 minutes. Alternatively, grease and fill small, round individual baking tins with the mixture. Tap the tins against the work surface to settle. Cook for 20 to 25 minutes in the center of the oven, at 120 C (250 F). Test with a skewer to ensure that the meat is cooked through. Remove from the oven and allow the quenelles to cool slightly before removing from baking tins.
Here is an updated version of Filet de boeuf à l'Impériale, substituting matchstick vegetables for the veal quenelles.

Serves 6

1 kg (2 1/4 lb.) lean fillet of beef, trimmed.
Salt and pepper.
Butter for frying.
6 slices of paté de foie gras, about 20 g (3/4 oz) each, or other good quality paté.
6 slices of black truffle.

24 small green asparagus spears, or 12 large ones.
2 carrots, about 180 g (6 oz).
3 parsnips, about 150 g (5 oz).
1 tsp. sugar + 2 tsp. salt + 1-2 tbs. butter per liter of boiling water.

150 ml (2/3 cup) port wine.
50 ml (3 1/2 tbs.) veal stock (bottled).
1/2 tbs. balsamic vinegar.
A pinch of black pepper.
1 bay leaf.
1/2 tbs. cornstarch or other thickening agent (e.g., Maizena).
100 ml (1/2 cup) water.
150 ml (2/3 cup) crème fraîche

INSTRUCTIONS Begin with the sauce. Bring the port wine and veal stock to the boil, adding the vinegar, pepper and bay leaf. Remove from heat and allow to stand for at least 10 minutes to extract the flavor of the herb. Set the oven at 110 C (230 F).
Sprinkle the meat with salt and pepper. Brown the beef fillet in butter and then put it in the oven. Roast until the inner temperature is about 59 C (138 F) according to a meat thermometer. Wrap the roast in greaseproof paper and let it rest for at least 10 minutes before slicing.
Wash the asparagus and cut into 5 cm (2 inches) long pieces; larger asparagus should also be cut lengthwise. Peel and cut the carrots and parsnips into matchsticks. Briefly boil the root vegetables in water with sugar, salt and butter until they are just soft, but still al dente. Then boil the asparagus in the same water. Drain the vegetables and keep them warm.
Strain the sauce. Thicken with corn flour or equivalent thickening agent dissolved in water. Boil for five minutes. Put about 75 ml (5 tbs.) aside to serve. Whisk the crème fraîche into the remaining sauce so that it becomes light and airy. Taste and season if necessary. Cut the meat into six slices.
Pour a circle of the light sauce (that with crème fraîche) on each plate. Place the meat on top. Pour a circle of dark sauce around the light sauce. Lay the matchstick vegetables around the meat and crown the dish with paté de foie gras and a truffle slice.


Ah, men det där är ju i princip Tournedos Rossini.


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