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How To make Fillet Of Beef with Cornichon Tarragon Sauce
***** NONE *****
1 Fillet of beef, about 3-3-1/
-2 lb, tied, room temp
1 3/4 tb Olive oil
1/3 c Unsalted butter, softened
3 2/3 tb Dijon mustard
3/8 c Shallots, minced
1 2/3 c Dry white wine
2 2/3 tb Fresh tarragon, minced
1 3/4 tb Heavy cream
13 1/3 Cornichons, julienned
Rub the fillet with the oil, season with salt and pepper and, in a large
roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat
thermometer registers 130f for medium rare. Transfer to a platter and let
stand, loosely covered with foil, for 15 minutes. In a bowl, cream the
butter and mustard. In a large saucepan, combine the shallot, wine, and
tarragon and cook the mixture over mod-high heat until wine is reduced to
about 1 cup. Add the cream and cornichons, reduce heat to low, and whisk
in the mustard butter, a little at a time, with any meat juices that have
accumulated on the platter. Season the sauce with salt and pepper and keep
it warm, but do not boil. Slice the fillets and nap with sauce.
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Recreate Bistro Recipes at Home with Jacques Pépin | KQED
Recreate an evening out at a cozy French cafe with this menu prepared by Jacques Pepin. He starts off the meal with a fennel and pear salad with sun dried tomatoes. Instead of croutons, he bakes won ton chips to give the dish an added crunch. Next he moves on to the main course: a succulent fillet of pork served with handmade gnocchi. And for dessert, forget the frapuccino, Jacques makes a frozen coffee dessert you can enjoy at home.
In This Episode:
00:00
1:00 Fennel and pear salad with sun dried tomatoes
4:35 How to make won ton wrapper chips
7:12 Fillet of pork charcuterie with gnocchi recipe. How to make handmade gnocchi.
21:37 Make a frozen coffee dessert at home
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 2, 1992. Corner Cafe
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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The Fabulous Baker Brothers' Fish Finger Sandwich | Waitrose
Home-made fish fingers are super-easy to make and are great in a sandwich. They freeze well, so make a large batch and keep them for a rainy day. You can also push the boat out and make your own tartare sauce to take them up a level.
Serves 4
Ingredients:
8 slices white bread
200g white fish fillet, such as cod, pollack or whiting, skinned
2 eggs
50g milk
30g flour
100g breadcrumbs
1 baby gem lettuce
For the tartare sauce:
1 tsp finely chopped parsley
1 tsp finely chopped tarragon
1 tbsp finely chopped capers
8 cornichons, finely chopped
1 small shallot, finely diced
50g mayonnaise
Method:
1 Slice the fish into thin strips, about 1cm wide. Season with salt and pepper.
2 Whisk the eggs and milk together. Dust the fish in the flour and shake the excess off. Dip in the egg and milk, then roll in the breadcrumbs. Dip back into the egg and again through the breadcrumbs. Place in the fridge to firm up.
3 To make the tartare sauce, stir all the chopped ingredients into the mayonnaise. Season to taste. It should be coarse, thick and pungent.
4 Heat a fat-fryer to 170°C (or warm the vegetable oil in a pan using a probe to gauge the temperature accurately) and cook the fish fingers for 5 minutes, until brown and crispy. The fish will cook quite quickly, and it's better to be just done than dry and mushy. Remove and season.
5 Spread the bread liberally with tartare sauce. Add a layer of fish fingers and a few leaves of baby gem. Give the whole thing a quick squash and eat whilst looking at a rainy window and thinking the world isn't so bad when you've got a fish finger sarnie.
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Flash-fried rump steak with sauce gribiche and spring greens by Chantelle Nicholson
Chantelle Nicholson's flash-fried rump steak recipe is served with a heavenly sauce gribiche for a quick yet intensely flavourful dinner, with miso-laced asparagus and spring greens.
Get the full recipe here
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