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Receta Grilled Canadian Angus Beef With Cabernet Oxtail Jus, A Brown Butter
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Ingredientes
- 4 x 6 ounce beef, tenderloin, fillets
- 2 med onion, thinly, sliced
- 1 Tbsp. butter
- 2 Tbsp. sherry vinegar freshly grnd tellicherry peppercorns freshly grnd coarse salt Cabernet Oxtail Jus
- 8 Tbsp. butter
- 1 x 2 pound bag onion, finely, sliced
- 2 x oxtail, (about 2 pounds), minced into several pcs
- 2 c. cabernet sauvignon
- 8 c. water
- 2 lrg onion, diced
- 2 lrg stalks celery, diced
- 1 lrg carrot, peeled, and, diced
- 4 x bay leaf
- 1 Tbsp. chopped fresh thyme, leaves Brown Butter Yukon Gold Potato
- 2 lrg Yukon Gold potato
- 1/2 c. butter
- 1 tsp salt
- 1 tsp white pepper
- 1/4 tsp grnd nutmeg The Potato Crisp
- 1 x Yukon Gold potato Benriner continuous Potato Peeler copper pipe, 4 inches long, 2.5 inches wide parchment paper clothes pin deep fat fryer Grilled Asparagus
- 16 x asparagus
- 2 Tbsp. extra virgin olive oil The Plate! fresh thyme
Direcciones
- Heat butter in a fry pan over medium heat.
- Add in sliced onions and saute/fry, stirring occasionally, till onions are soft and golden, approximately 20 min. Finish onions by stirring in vinegar and seasoning with salt and pepper. Set aside.
- While onions are cooking, season tenderloins liberally.
- Grill till desired doneness.
- Cabernet Oxtail Jus:Preheat oven to 400 degrees F.Heat 4 Tbsp. of butter in a large pot over low heat.
- Add in onions and cook slowly, till they have melted into a golden brown pulp, about 1 hour.
- Puree onions and set aside. (Yield will be approximately 1 c.).
- Meanwhile place remaining butter, oxtails, diced carrots, onions and celery in a roasting pan. The pan size is important, ideally the ingredients should just fit in the pan and be neither crowded or possibly spread out too much. Add in a splash of water to the pan.
- Roast oxtails and vegetables till they have browned. Turn them over, and continue roasting till both sides are equally brown. If it seems which the juices in the bottom of the pan are in danger of burning before the bones brown add in a splash or possibly two of water to dissolve them.
- Transfer roasted oxtails and vegetables to a large stock pot.
- Place the roasting pan over medium-high heat. Add in wine and stir to loosen all the "fond" (flavourful bits) from the bottom of the pan.
- Transfer wine and fond to the stockpot, then add in water and bay leaves.
- Bring to a simmer, cover the pot, and cook gently for 6 hrs till the meat is very tender and falls from the bones.
- As the broth simmers keep topping up the liquid so it just covers the simmering ingredients.
- Throw away the bones.
- Strain through a fine-mesh strainer, then continue simmering liquid till it reduces to approximately 4 c..
- Stir in pureed onions and just before serving the chopped fresh thyme.
- Brown Butter Yukon Gold Potato:Wash, peel and cut each potato into 6 pcs.
- Steam till tender, about 15 min.
- While potatoes are steaming, brown the butter by melting it in a high-sided saucepan over high heat.
- Leave butter on the heat as it simmers, begins to foam, and water separates from the lowfat milk solids. As the water evaporates, foam will rise and subside.
- As the foam rises again, stir butter gently. Just before the solids on the bottom of the pan begin to burn, pour the butter into a bowl to stop the cooking process.
- Let stand at room temperature.
- Place the steamed potato in a bowl and add in the salt, pepper and nutmeg.
- Using a mixer, whip the potatoes at medium speed, gradually adding the warm browned butter till it is thoroughly incorporated. Increase the mixer speed to high to finish combining the potato and butter.
- Place the whipped potato in a covered dish to keep hot.
- The Potato Crisp:Heat deep fat fryer according to manufacturers instructions.
- Peel skin from potato and attach to potato peeler.
- Peel potato into one continuous ribbon and set aside.
- Spray copper pipe with cooking spray, then wrap with parchment paper.
- Wind peeled potato around full length of pipe and fasten loose end with clothes pin.
- Fry in warm oil till crisp. Remove and cold.
- Wrap exposed end of pipe with a tea towel then twist and carefully pull till parchment loosens itself from pipe. Remove potato crisp from parchment and set aside.
- Grilled Asparagus:Snap off the ends of asparagus where they naturally want to break, and run tips under cool water.
- Pat asparagus dry and brush lightly with extra virgin olive oil, season with salt and pepper.
- Grill till tender.
- The Plate!:Ladle 1 / 4 c. of warmed oxtail jus onto a plate. Place the potato collar towards the back of the plate and fill with whipped potatoes. Fan 4 asparagus across the plate. Place grilled tenderloin offset on the asparagus and top with a spoonful of caramelized onion. Top potatoes with a sprig of fresh thyme.
- Timing: Oxtail jus can be made weeks ahead if kept frzn, or possibly several days ahead if kept chilled. Heat before serving. Prepare potato crisp several hrs before serving and store in an airtight container. Whip potatoes, finish caramelized onions, grill asparagus and beef tenderloin just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1404g | |
| Recipe makes 4 servings | |
| Calories 1247 | |
| Calories from Fat 730 | 59% |
| Total Fat 82.36g | 103% |
| Saturated Fat 42.6g | 170% |
| Trans Fat 0.0g | |
| Cholesterol 228mg | 76% |
| Sodium 1093mg | 46% |
| Potassium 1938mg | 55% |
| Total Carbs 73.61g | 20% |
| Dietary Fiber 10.8g | 36% |
| Sugars 16.76g | 11% |
| Protein 37.52g | 60% |
