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Thread: Adventures in culinary arts for the rest of us

  1. #1
    Regular Member Nevada carrier's Avatar
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    Adventures in culinary arts for the rest of us

    So, In trying to eat healthy and also eat great food on a budget, I tuned my own home into a fine dining restaurant. Today's culinary experience included a 6 oz grilled choice fillet mignon with asparagus spears and garlic toast.

    Now I know what you're thinking, this is easy. One thing that sets a fine cut of meat cooked at home apart from one you get in a fine dining establishment is the details. One classic accompaniment with a great fillet would be a great Bordelaise.

    First, what is a Bordelaise? simply, it's a red wine & shallot reduction sauce; it is not a gravy. Now, this recipe may not be a true Bordelaise, but it has the essential flavors needed to serve as one.

    what you need;

    medium sauce pan
    medium fine mesh strainer
    gravy boat (optional, makes serving easier)
    four shallot onions
    2 cups veil stock. (get from a butcher shop)
    one cup red wine (not cooking wine, use something you would drink, but don't spend more than $10)
    one tsp butter
    Pinch of salt

    In the sauce pan, caramelize the shallots along with a tsp of butter and the pinch of salt.
    Once shallots are golden brown and translucent, add one cup red wine and reduce until thick.
    Add 2 cups veil stock and 2 tblsp watter. bring to a boil and reduce until 50% has evaporated
    Strain the liquid into your gravy boat or dish and serve over your nicely cooked beef.

    Adding this sauce to a great choice or prime fillet of beef tenderloin will turn it from great to epic win! This is a good foundation to experiment with if you want to add your own personal touch. I like to reduce the wine with a sprig of tarragon before adding the stock, but what you do is entirely up to you!

    Last edited by Nevada carrier; 04-11-2011 at 01:22 AM.

  2. #2
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    Serve on a different plate, take $60 out of your wallet, and give yourself $12 for cooking and plating and another $10 for putting your plate on the table.
    It takes a village to raise an idiot.

  3. #3
    Regular Member Nevada carrier's Avatar
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    Quote Originally Posted by Kirbinator View Post
    Serve on a different plate, take $60 out of your wallet, and give yourself $12 for cooking and plating and another $10 for putting your plate on the table.
    I would do those things but I just cut a check to the IRS for $2,375. So basically it's gonna be top round and tube steaks for a little while.

  4. #4
    Founder's Club Member thebigsd's Avatar
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    Smile

    Looks great, now you just need to bring enough for everyone on the forum.
    "When seconds count between living or dying, the police are only minutes away."

  5. #5
    Regular Member Nevada carrier's Avatar
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    For the forum, I will prepare a pepperoni pizza with 9mm bullets on it!

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