Tournedos Au Poivre Et Champignons Filet Au Poivre W Mushrooms Recipes

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SEARED BEEF TOURNEDOS WITH HERB-ROASTED POTATOES AND SAUCE AU POIVRE (DELMONICO STEAKHOUSE)



Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre (Delmonico Steakhouse) image

Provided by Food Network

Categories     main-dish

Time 12h15m

Yield 2 servings

Number Of Ingredients 33

1 teaspoon salt
6 (3-ounce) beef tournedos
2 tablespoons Dijon mustard
2 tablespoons cracked black pepper
4 teaspoons vegetable oil
1 to 2 tablespoons brandy, for flambeing
1 tablespoon coarsely ground black pepper
1 tablespoon vegetable oil
1 tablespoon chopped shallots
1 tablespoon drained, rinsed, and crushed whole green peppercorns
1/2 cup brandy
1 1/2 teaspoons Dijon mustard
2 cups Veal Reduction, recipe follows
1/8 teaspoon salt
Herb-Roasted Potatoes, recipe follows
4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have the butcher do this)
2 tablespoons olive oil
2 cups coarsely chopped yellow onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
5 garlic cloves, peeled and smashed
1/4 cup tomato paste
6 quarts water
4 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon whole black peppercorns
2 cups dry red wine
2 1/2 pounds small red bliss potatoes, scrubbed well and quartered
1/4 cup chopped assorted fresh herbs, such as parsley, basil, thyme, rosemary, chives
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Season the tournedos on both sides with the salt. Brush steaks with the mustard. Spread the pepper on a plate, coat steaks in pepper. Heat the oil in a heavy ovenproof nonstick skillet over medium-high heat. Add the meat and sear for 2 1/2 minutes on each side for medium-rare. Off the heat, sprinkle steaks with brandy. Return the pan to the heat, and flambe. (Depending upon the thickness of the meat, the cooking time of the steaks may vary.)
  • Sauce au Poivre: Place the black pepper in a dry small saucepan and toast over medium-high heat until fragrant, 1 to 2 minutes. Add the oil and stir to combine. Add the shallots and green peppercorns, and cook, stirring, for 30 seconds. Remove the pan from the heat, add the brandy, return to the heat to flambe, then simmer until reduced by three-quarters. Add the mustard and stir to combine, then add the veal reduction and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, 10 to 12 minutes. Remove from the heat and add the salt. Serve hot.
  • Place 3 tournedos on each serving plate. Drizzle with the sauce and serve with the herb-roasted potatoes.
  • Preheat the oven to 375 degrees F.
  • Place the bones in a large roasting pan and toss with the oil. Roast, turning occasionally, until golden brown, about 1 hour.
  • Remove from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes. Remove from the oven and pour off the fat from the pan.
  • Transfer the bones and vegetables to a large stockpot. Do not discard the juices in the roasting pan. Add the water, bay leaves, thyme, salt, and peppercorns to the stockpot and bring to a boil.
  • Meanwhile, place the roasting pan over 2 burners on medium-high heat. Add the wine and stir with a heavy wooden spoon to deglaze and dislodge any browned bits clinging to the bottom of the pan. Add the contents to the stockpot. When the liquid returns to a boil, reduce the heat to low and simmer, uncovered, for 8 hours, skimming occasionally to remove any foam that rises to the surface.
  • Ladle through a fine-mesh strainer into a large clean pot. Bring to a boil, reduce to a gentle boil, and cook, uncovered, until reduced to 6 cups in volume, about 1 hour. Let cool, then cover and refrigerate overnight.
  • Remove any congealed fat from the surface of the stock. The stock can be stored, covered, in the refrigerator for up to 3 days, or frozen in airtight containers for up to 2 months.
  • Preheat the oven to 400 degrees F.
  • Combine all the ingredients in a large bowl and toss to mix well. Transfer to a roasting pan and roast until the potatoes are fork tender, 30 to 40 minutes. Serve immediately.

PEPPERED COD



Peppered Cod image

from the French recipe Cabillaud au Poivre (photo is in my archive. will figure out how to add to recipes later)

Provided by Fuji7671

Categories     Healthy

Time 14m

Yield 2

Number Of Ingredients 3

2 tablespoons 4 season's peppercorns
2 (175 g) thick cod fish fillets
1 tablespoon olive oil

Steps:

  • coarsely crack the peppercorns.
  • lightly salt the fish fillets then roll them in the cracked pepper.
  • heat the oil in a frying pan and brown the fillets on all sides for 3 minutes, or until just cooked through. [take care not to over cook. if necessary cook each fillet at a time, try not to steam the fish by overcrowding the pan].
  • serve with a salad, pasta or crusty bread on the side.

Nutrition Facts : Calories 458.2, Fat 11.2, SaturatedFat 2.1, Cholesterol 75.2, Sodium 138.6, Carbohydrate 64.8, Fiber 26.5, Sugar 0.6, Protein 42.1

TROUT WITH MUSHROOM SAUCE ( TRUITES AUX CHAMPIGNONS)



Trout With Mushroom Sauce ( Truites Aux Champignons) image

A great sauce, with wild or cultivated mushrooms, perfectly compliments the delicate flavor of Trout. For Zaar World Tour 8

Provided by pammyowl

Categories     Trout

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

8 trout fillets, deboned and skinned
seasoned flour, for dusting
6 tablespoons butter
1 garlic clove, chopped
2 teaspoons chopped fresh sage
12 ounces sliced fresh mushrooms
6 tablespoons dry white wine
1 cup heavy cream
salt and pepper, to taste

Steps:

  • Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once. Remove from pan and keep warm.
  • Put the mushrooms, sage and garlic in the pan and saute until softened. Pour in the wine and briskly boil until the alcohol has evaporated. Pour in the cream, simmer, adjust seasonings.
  • Place the cooked fish on warmed plates, spoon the sauce over the top. Garnish with fresh sage.

Nutrition Facts : Calories 631.6, Fat 50.1, SaturatedFat 26.5, Cholesterol 218.9, Sodium 262.6, Carbohydrate 5.6, Fiber 1.1, Sugar 2.1, Protein 37.1

PORTOBELLO 'STEAK' AU POIVRE



Portobello 'Steak' au Poivre image

Steak au poivre, a classic French dish of peppercorn-crusted steak with cream sauce, seems like it was meant to be made with mushrooms. Not only do mushrooms sear well, but they're also a friend to the dish's main flavorings of heavy cream, heady spices and warming liquor. For the best results, crisp the mushrooms first in a hot pan, baste them with garlic butter until tender, then let them simmer in the cream sauce so they soak up that richness. Eat with roasted, mashed or fried potatoes, a salad of watercress or another spicy green, and red wine, of course. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     weeknight, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 large portobello mushrooms, stems and gills removed with a spoon
1/4 cup olive oil
2 teaspoons coarsely ground black pepper
4 tablespoons unsalted butter, plus more as needed
3 garlic cloves, coarsely chopped
Kosher salt
1 shallot, finely chopped
1/4 cup Cognac or another brandy
3/4 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Brush the mushrooms all over with olive oil. Sprinkle the pepper evenly over the gill sides (about 1/2 teaspoon per mushroom). Heat a large cast-iron skillet over medium-high, then add the mushrooms gill side up and sear until the underside is browned and the gill side looks wet, 3 to 6 minutes. Flip and cook until golden and the pepper is fragrant, 2 to 4 minutes.
  • Reduce heat to medium-low. Flip the mushrooms so they're gill side up, then add the butter and garlic, and season with salt. While stirring the garlic to keep it from scorching, tilt the skillet to spoon up the melting butter and baste the mushrooms until tender, 2 to 5 minutes. Transfer the mushrooms to a plate, leaving the butter in the skillet.
  • Add the shallot and stir until softened, 2 to 4 minutes, adding a little more butter if the pan is dry. Stand back, and carefully add the Cognac. (It might flame.) Stir until the Cognac has nearly evaporated. Add the heavy cream and mustard, season with salt, and stir to combine. Return the mushrooms to the pan gill side down, and cook until the cream is thickened and the color of a latte, 2 to 4 minutes. Eat the mushrooms with a drizzle of the sauce.

SOLE FLORENTINE AUX CHAMPIGNONS



Sole Florentine Aux Champignons image

Make and share this Sole Florentine Aux Champignons recipe from Food.com.

Provided by Sageca

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh spinach, cleaned
1 lb sole fillet
1/2 teaspoon Old Bay Seasoning
1 teaspoon olive oil
3 green onions, chopped
1 garlic clove, crushed
2 cups mushrooms, sliced
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons flour
1/2 cup light cream or 1/2 cup milk
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven 375°F.
  • Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
  • Top with the sole filet and sprinkle with Old Bay seasoning.
  • In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
  • Spoon over sole.
  • Cover and bake for 20 minutes; uncover and bake another 5 minutes.

Nutrition Facts : Calories 253, Fat 10, SaturatedFat 4.7, Cholesterol 76.4, Sodium 666.6, Carbohydrate 12.7, Fiber 4.5, Sugar 1.7, Protein 30.4

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