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How To make Medallions Of Veal with Sauces Iii(Stuffing
2 tb Butter
1 tb Puree, shallot
3/4 c Wine, white
2 tb Mushrooms, button, chopped
2 tb Mushrooms, cepes, chopped
2 tb Mushrooms, shitake, chopped
2 tb Mushrooms, chanterelle,
-- chopped 1 t Puree, garlic
1/2 c Stock, veal
Salt Pepper, coarse-ground 1 tb Chives, chopped
2 oz Foie gras
In a saute pan, melt the butter over medium heat. Add shallot puree and let the mixture cook for about a minute. Deglaze with white wine. Add all of the chopped mushrooms, the garlic puree, and the veal stock. Reduce about 2 minutes (until liquid evaporates). Add salt, coarse-ground pepper, and chopped chives. Remove the contents from the pan into a bowl. Deglaze the saute pan with 1/4 cup white wine and add the contents of the deglazed pan to the stuffing in the bowl. Add foi gras to the rest of the stuffing and set aside. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
How To make Medallions Of Veal with Sauces Iii(Stuffing's Videos
Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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#creamymushrooms #mushroom #mushroomsauce
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
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Elevate Your Home Cooking: Beef Tenderloin Recipe
In today's video, I will show a delicious fine-dining recipe with beef tenderloin, mashed potato, caramelized shallots, peas, and red wine sauce. This recipe is easy to make at home without any special equipment, so enjoy and have fun guys
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#beeftenderloin #finedining #recipeoftheday
VEAL SALTIMBOCCA ** italian**
RECIPE & VIDEO:
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COOKBOOK: All Time Favourites - Women’s Weekly
One thing I’ll never do again is try to cook at home when I have only a few hours with my granddaughters. My first attempt with this dish was a disaster and I was so deeply upset knowing this should have been a superb dish that I made it again. I was right! It was absolutely amazing! It now falls in one of my fav recipes!Enjoy
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RECIPE Serves 4
8 veal schnitzels (800g-1k)
8 slices of prosciutto
32 cherry bocconcini cheese
Salt & pepper
150g drained sun dried tomatoes
16 fresh sage leaves, chopped finely
Spray olive oil
40g butter
1/2 cup stock
1 cup dry white wine
4 tablespoons lemon juice
Place each of the schnitzels between greaseproof paper and pound them to tenderise.
Place a slice of prosciutto along each schnitzel. Top with 4 cherry sized bocconcini and cut each in half. Add some of the semi dried tomatoes, approx 3-4 pieces to each veal schnitzel. Add some of the sage and salt and pepper. Roll up and secure with a toothpick.
Spray a pan with olive oil. Heat up (medium) and place each of the veal rolls to begin cooking. Turn each roll on each side for 2mins. ( 4 side on the roll and top and bottom) If they are starting to brown very quickly, turn heat down but allow it to cook for approx 2 mins on each of the sides.
Remove from pan and set aside.
In a clean pan, add the butter , stock and white wine. Allow it to boil for 2 mins. Add the lemon juice. Add the veal rolls in the sauce and turn on each side for approx 1-2mins each side.
Place the rolls in a serving plate and serve drizzled with sauce.
Nur wenige Leute kochen Schweinefilet so! So wird in einem Fünf-Sterne-Restaurant gekocht!
Nur wenige Leute kochen Schweinefilet so! So wird in einem Fünf-Sterne-Restaurant gekocht!
Saftiges Schweinefilet für ein köstliches Mittag- oder Abendessen. Wie man Schweinefilet kocht? Ein einfaches Schweinefilet-Rezept. Dies ist ein berühmtes Rezept. Welches in Fünf-Sterne-Restaurants zubereitet wird. Für Schweinefilet zum Abendessen schau dir mein Rezept an. Dies ist ein einfaches und leckeres Schweinefilet-Rezept. Nach meinem Rezept zubereitetes Schweinefleisch ist sehr saftig und zart. Nach diesem Rezept kann jeder leckeres und einfaches Fleisch zubereiten. In meinem Videorezept zeige ich dir, wie du ein leckeres Abendessen zubereitest. Hauptsache mit Liebe kochen!
Zubereitung und Zutaten:
Hallo Freunde! Willkommen in meiner Küche!
500 g Schweinefilet.
Salz.
Schwarzer Pfeffer.
Paprika.
Drehen Sie das Filet um und machen Sie dasselbe.
Die Pfanne mit Pflanzenöl einfetten.
Das Fleisch auf jeder Seite anbraten.
Knoblauch.
Thymian.
Das Fleisch von allen Seiten anbraten.
50 Gramm Butter.
Wiederholen Sie nach mir wie im Video und Sie werden Erfolg haben!
Jetzt muss das Fleisch im Ofen gebacken werden.
Legen Sie den Thymian auf den Knoblauch auf einem Backblech.
Legen Sie das Fleisch darauf, sodass es in der Luft schwebt.
Fleischsaft über das Fleisch gießen.
Im Ofen bei 200°C/392°F für 20 Minuten bei Ober-/Unterhitze backen.
Während das Fleisch im Ofen ist, Pilzsalat zubereiten:
500 g Champignons schneiden.
Die Pfanne mit Pflanzenöl einfetten.
Pilze in die Pfanne geben.
Salz.
Champignons 5 Minuten anbraten.
2 Paprika hacken.
Die gehackte Paprika in die Pfanne geben.
Mit den Pilzen weitere 5 Minuten anbraten.
Gebratenes Gemüse in eine Schüssel geben.
Ein Bund Dill und Petersilie (Sie können jedes Ihrer Lieblingskräuter hinzufügen).
Das Grün fein hacken.
Gemüse in eine Schüssel mit gebratenem Gemüse geben.
1 Salatzwiebel hacken.
Die gehackte Zwiebel in eine Schüssel geben.
Machen wir ein Salatdressing:
1/2 Teelöffel Salz.
1 Teelöffel Zucker.
Eine Prise schwarzer Pfeffer.
2 Knoblauchzehen.
1 Esslöffel Zitronensaft.
Gut mischen.
3 Esslöffel Olivenöl.
Gut mischen.
Den Salat mit dem vorbereiteten Dressing anmachen.
Gut mischen.
Unser Salat ist fertig.
Das Fleisch ist gegart und kann aus dem Ofen genommen werden.
Filet mit Fleischsaft beträufeln.
Unsere Gerichte sind servierfertig.
Das Fleisch war würzig und sehr saftig.
Danke fürs Zuschauen, Liken und Abonnieren!
Guten Appetit!
Habt einen schönen Tag und gute Laune!
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Don't tell anyone! Steak au poivre, the world's simplest pepper steak!
The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top.
This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!
You can use any cut beef you like, but tenderloin or eye fillet is usually the better option. After all, it is a special dish so why not go all the way.
Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don’t normally drink it, get a small pocket size bottle. Remember there’s not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn’t burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it’s already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Be very careful if you’re flambéing, do not try it unless you’re used to it and feel confident in a safe kitchen. Simply turn off the fire then pour in your brandy. Turn back on low after it’s cooled down a minute. Any ignition will be minor. Once the sauce has reduced and is ready, pour directly over your steaks and serve immediately. Don’t wait too long or it won’t look as good. So there you have it, a restaurant style pepper steak that’s so basic! Enjoy it with green beans and roasted or pan fried potatoes.
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