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How To make Corn Crusted Beef Tournedoes with Roasted Corn Sauce
1 tablespoon plus 1 teaspoon olive oil,
in all
2 ears of fresh shucked corn :
(about 1 1/2 cups)
2 tablespoons coarsely chopped tomatoes
1 cup beef stock
2 tablespoons chopped shallots
1 tablespoon grated Parmesan cheese
1 tablespoon plus 1 teaspoon unsalted butter, -- softened
Creole spice (recipe included) 4 3-ounce beef tournedoes
Oil for searing Red bell peppers Green onions 1 tablespoon grated Parmesan cheese
Preheat oven to 375 degrees F. Heat 1 teaspoon olive oil in a saute pan. Saute the corn and shallots for 3 minutes. Remove half of the corn mixture and place it in a small bowl. Continue to cook the remaining corn mixture for 5 minutes and it will begin to brown and caramelize. Stir occasionally. Add the tomatoes and stock to the pan. Turn the heat to low. Allow to simmer for 5 minutes.
Meanwhile, add the Parmesan cheese and butter to the corn that is in the small bowl, season well and set aside. In a small saute pan, heat 1 tablespoon of oil until very hot. Season the beef and sear on one side for 2 minutes. Flip and crust each beef tournedoes with the corn mixture. Place in the oven for 3 minutes. Add the remaining butter to the sauce and season. Remove the meat from the oven, place on a serving plate and top with the sauce. Garnish with red peppers, green onions, and Parmesan cheese.
How To make Corn Crusted Beef Tournedoes with Roasted Corn Sauce's Videos
How to Cook Filet Mignon, Rossini Style
To view the next video in this series click: In this video, executive chef Hector Playuk shows how to prepare three signature dishes which are currently offered at Jacks Restaurant & Bar in Washington, D.C. We first start out with the Caesar Salad Served in a Parmesan Basket, then we make the Linguini with Maine Lobster, Caramelized Fennel, Asparagus, Shallots, Purple Basil, and Tomatoes in a Light Spicy Brandy Sauce and finally the Filet Mignon served with Roasted Potatoes, Sautéed Spinach and topped with a Foie Gras and Port Wine Reduction. It is our hope that by watching this video we will entice viewers to get into the kitchen and cook with family and friends, but when in Washington come by Jacks and we will be more than happy to save you the trouble.
How to prepare Silver Bell's beef fillet Rossini
The fillet steak and pâté are a nod to Tournedos Rossini but we've thrown in a spicy sweet beetroot jam and garlic confit to shake things up a bit. A modern day classic, if you will.
With Silver Bell, we'll source the best steaks, ingredients and do all the preparations so you can cook this amazing dish in 20 minutes and serve it like a king.
We're always on limited stock with this one but try to get one early here
Il pollo al forno in un 2 stelle Michelin francese con Giuliano Sperandio - Le Clarence**
???????? Giuliano Sperandio è lo chef in copertina del numero 45 della rivista ItaliaSquisita ???? ????
Diffuso in tutte le culture del mondo, il pollo al forno è per le famiglie francesi un vero e proprio piatto culto. Per scoprirne i segreti siamo stati a Parigi all'interno del ristorante due stelle Michelin Le Clarence, ospiti di Giuliano Sperandio. Lo chef di origini liguri, già protagonista in coppia con Mauro Ricciardi della ricetta originale del pesto, lavora da anni in Francia insieme a Christophe Pelé proponendo una cucina contemporanea, senza menu, frutto di pura creatività e dei migliori ingredienti di stagione. Lasciamoci condurre dalla sua grande professionalità e ironia alla ricerca del pollo arrosto perfetto, senza dimenticare l'indispensabile contorno: patatine fritte con salsa bernese!
Ricetta della salsa bernese 2:46
Ricetta delle patatine fritte 5:57
Guarda anche l'espisodio dedicato alle salse madri francesi con Giuliano Sperandio:
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Steak Bearnaise in Less Than 20 Minutes! | Chef Jean-Pierre
Hello There Friends! Today I'm making the classical Steak Béarnaise, using a Filet Mignon! Use any Steak you like, but DO NOT skip out on trying this Bearnaise Sauce. It is truly a match made in heaven with any Steak! Join me in this video on how to save money by making this at home instead of at the Steakhouse! Let me know what you think in the comments below.
RECIPE LINK:
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VIDEOS LINKS:
Béarnaise Sauce:
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction Pan:
❤️ Demeyere Stainless Steel Fry Pan:
❤️ Woll Non-Stick Fry Pan:
❤️ Y-Peeler:
❤️ Wusthof Chef's Knife:
❤️ White Balsamic Vinegar:
❤️ Instant Read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
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Easy to Make Port Wine Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil:
❤️ Reduction Sauce Pan:
❤️ Black Mission Fig Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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CHECK OUT OUR AMAZON STORE:
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OUR CHANNEL:
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CHEF'S WEBSITE:
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CHEF'S ONLINE STORE:
PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON
PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON
A classic French sauce named after the famous Bordeaux wine region in France from where it was first developed. (in French Restaurants if you mention Bordelaise sauce on your menu you have to use Bordeaux wine, to make it, other way if it is not made with Bordeaux, Environment officers (Health inspector) will fine the restaurant.
Today here in Melbourne I will make it with a Bordeaux appellation controllée found at Aldi for around 13 dollars.
This Bordelaise sauce is rich, tangy and flavorful.
Just a small drizzle will be great to perk up grilled meat and roast potatoes.
This classical recipes use fresh beef stock or demiglace, bone marrow, and thyme.
Ingredients:
20 g of butter
40 g of shallots finely sliced
3 small sprig of thyme
½ a bay leave
150 mls of Bordeaux red wine
200 mls of beef stock (demi glace)
50 g bone marrow
30 g soft butter
Parsley
200 g eye fillet, tournedos or chateaubriand.
Salt
Cracked pepper
Carrots Nouvelles
Freshly ground black pepper and salt to taste
1 Brioche slices
Method:
1- In a pan melt 20 g of butter. Add your finely minced shallots and reduce for 5 minutes on medium heat until it becomes translucid but with no coloration.
2- Add 150 mls of Bordeaux red wine and reduce until nearly evaporated. You obtain 3 soup spoons of shallot concentrate.
3- Add to your concentrate 200 mls of the demi-glace, 1/2 bay leaf, 2 sprigs of thyme, 6 grains of black pepper. (don’t salt before the end of the reduction)
4- Reduce the lot by another 50% or until it has thickened enough to coat the back of a spoon and become glossy.
5- Pour the sauce through a fine-mesh sieve to remove pepper corn shallots and herbs. Put it back on low heat to reduce and warm up. Incorporate 20g of soft butter and swirl until dissolved. Your sauce will become even more glossy
6- To finish add delicately some small pieces of poached bone marrow, infused only. Don’t over cook the bone marrow or it will melt completely. Adjust the seasonings: Salt and Pepper
7- Your sauce is now ready to serve. Store it in a Bain-Marie until you use it.
8- On a hot grill cook your eye fillet the way you want it: rare, medium, well-done. Let the meat rest for 5 minutes before serving.
10-Dress the sliced meat in a warm serving plate.
11-Delicatly transfer the bone marrow on the toasted brioche canapé.
12-Pour the Bordelaise sauce around the filet mignon. Serve with the vegetable of your choice and decorate your Chef d’oeuvre and VOILA.
BON APPETIT. ENJOY
Au Revoir et a bientôt
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????Pâtés terrine:
????Mashed potatoes:
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