Snake River Farm's "Callotte de Boeuf Grille" with Yukon Gold Potato Mille Feuille, Forest Mushroom Duxelles, Crispy Bone Marrow and "Sauce Bordelaise"

Makes 4 servings
Ingredients :
Snake River Farm "Callotte de Boeuf"
Yukon Gold Potato Mille Feuille
Mushroom Duxelles
Sauce Bordelaise
Bone MarrowRecipe :
"Callotte de Boeuf"
Portion the beef into a single 300-350g piece. Season the meat with salt and pepper and grill for approximately 4-5 minutes on each side and allow to rest before slicing.
Yukon Gold Potato Mille Feuille
Ingredients :
3-4 ea. Yukon gold potatoes, large
30 g Duck, bacon, beef fat, or butter
To taste Salt and pepper
Equipment :
Vegetable sheeter

Procedures:
Melt your fat down so it is easily brushed on you potato sheets.
Peel your potatoes and place them in water. Line a half sheet pan with parchment paper; brush fat under the paper as well as the sides. Use the vegetable sheeter to create lengths of thin potato sheets. Using a paring knife trim any uneven edges to create strait pieces of potato sheets to work with as you proceed. Lay your sheets of potato in alternating directions as you complete each layer. Brush each layer with fat and season with salt and pepper. Repeat layers until the sheet pan is completely level. Place a second piece of parchment on top of your potatoes and foil. Place the completed mille feuille into a preheated 350-degree oven on the middle rack. Cook until the potatoes are tender. Allow to cool in the refrigerator.
Mushroom Duxelles
Assorted mushrooms 2cups
Shallots, minced 1
White wine ¹ cup
Crème fraiche 1-2 Tbl spoon
Bordelaise sauce 1Tbl spoon
Clean dry mushrooms, sautŽ in canola oil until colored. Season well with salt & pepper and cook through. Add shallots and cook for one minute. Remove to a pan and cool to room temperature, then chop until very fine. Return to pan add white wine and cook until dry. Finish with bordelaise sauce and cr�me fraiche.
Sauce Bordelaise
Shallots, minced 150g
Carrot, dice 80g
Garlic, crushed 42g
Mushroom 50g
Parsley stem 2-3
Thyme stem 1
Bay leaf 1
Black peppercorn 1-2
Red wine 0.5 liter
Veal stock 1.3liter

Technique:
1. Mix all ingredients in a pot except for the veal stock.
2. Reduce to almost dry
3. Add in veal stock and bring to simmer for 45 minutes.
4. Strain all vegetables
5. Continue to skim and strain to sauce consistency
*VERY IMPORTANT: All stocks should be brought to a boil, skimmed and strained through a chinois before being measured !!!!
Crispy Bone Marrow
After soaking the bone marrow in ice water for three days, changing the water daily, Dust the bone marrow in flour and sautŽ in lard or oil until golden brown on all sides. The center should not be firm. The dish should composed by placing your heated portions of potato mille feuille on each plate.
The mille feuille can be cooked golden in clarified butter of simply reheated in a 325 degree oven.
Reheat the duxelles in a small sauce pot a place a quenelle of the mushrooms on each plate. Slice the beef and season the cut side of each portion with grey salt and black pepper.
Sauce each plate and serve.

E-Auction \| B2B \| Great Classified Growths \| Bordeaux Futures \| Affiliation Program \| Site Map \| Help \| FAQ \| Customer Service \| Contact Us \| Suggestion Box
Bank Secured Payment	© Copyright 1997-2008 FINESTWINE.COM. All rights reserved. Not responsible for typographical, pictorial or pricing errors. Send comments or suggestions : contact@FinestWine.com Alcohol abuse may cause health problems. Drink with moderation.