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Receta Oxtail Consomme, Mushroom Flan, Foie Gras Stuffed Morels, With Arugula Steak Julienne
Add a photoRaciónes: 6
Ingredientes
- 4 Tbsp. butter
- 2 x oxtail, (about 2 pounds), minced into several pcs
- 4 c. cabernet sauvignon
- 8 c. water
- 2 lrg carrot, peeled, and, diced
- 8 clv garlic, sliced
- 4 x bay leaf
- Â Â Brandy Oxtail Consomme - 2nd Group Of Veggies
- 1 sm onion, cut into large pcs
- 1 sm carrot, peeled, and, minced
- 1 sm stalk celery, minced
- 2 lrg tomato
- 4 stalk fresh parsley
- 3/4 lb lean stewing beef, in large pcs
- 3 x egg, whites
- 1/2 c. brandy
- Â Â salt
- Â Â Morel Mushroom Flans
- 2 x shallot, chopped
- 1 Tbsp. butter
- 2 clv garlic
- 8 ounce fresh morels or possibly 1 c. dry morels
- 1/2 c. cabernet sauvignon
- 1Â 1/2 c. heavy cream
- 3 x egg
- 1/2 c. finely grated parmesan cheese
- 1/4 c. snipped chives
- 1 x salt and pepper
- Â Â Foie Gras-Stuffed Morels
- 8 ounce fresh foie gras
- 2 c. wine, red
- 1/2 x onion, chopped
- 1/2 stalk celery, chopped
- 1/2 x carrot, chopped
- 2 clv garlic, sliced
- 2 x bay leaf
- 12 lrg dry or possibly fresh morels
- 1 x salt and pepper, to taste
- Â Â Arugula And Steak Julienne
- Â Â handful arugula leaf
- 1 x 7 ounce New York striploin steak
- Â Â The Plate
- Â Â chives
Direcciones
- Heat the butter in a large stockpot over medium-high heat. When it begins to brown add in the oxtails and brown them proportionately on all sides. Do not burn the butter or possibly the pot! If necessary, turn the heat down slightly. When the pcs are brown, pour off the butter and throw away. Replace the oxtails and continue.
- Add in the wine, water, carrots, celery, onions, garlic, and bay leaves. Bring to a simmer, cover the pot, and cook gently for 3 to 4 hrs till the meat is very tender and falls off the bones. As the broth simmers keep topping up the liquid so it just covers the simmering ingredients.
- Throw away the bones. Strain the broth through a fine-mesh strainer. Refrigeratethe soup several hrs or possibly overnight to congeal the fat on its surface, then throw away the fat.
- Bring the broth to a simmer, uncovered. Simmer till the broth has reduced to 6 c./1.5 L. Let the broth cold to room temperature.
- Combine the second group of vegetables in a food processor with the parsley and process till coarsely minced. Add in the stewing beef and process till it is minced into small pcs. Add in the egg whites and pulse just to stir it in.
- Whisk the vegetable mix into the broth. Very slowly bring the mix to a simmer over medium-low heat, stirring frequently but not vigorously just to keep the bottom of the pan clear.
- After about 20 to 30 min, when the egg mix begins to cook and solidify then rise, stir less frequently. When the egg mix has collected at the top of the broth, forming a raft, stop stirring and poke a 1-inch/2.5 cm vent hole through it. Reduce the heat to a bare simmer. Simmer for about 30 min as the raft solidifies further.
- Line a fine-mesh strainer with several layers of cheesecloth. Gently push the raft out of the way and ladle the broth into the strainer. Pour the strained broth into a small saucepan. Season to taste with salt. Stir in the brandy and set aside.
- Reheat just before serving.
- Brandy Oxtail Consomme - 2nd Group Of Veggies:
- Combine the second group of vegetables in a food processor with the parsley and process till coarsely minced.
- Add in the stewing beef and process till it is minced into small pcs.
- Add in the egg whites and pulse just to stir it in.
- Whisk the vegetable mix into the broth.
- Morel Mushroom Flans:Lightly oil 6 (1/2-c./125 mL) ramekins or possibly timbale molds.
- Preheat the oven to 325 F/160 C.In a medium saucepan, gently saute/fry the shallots in the butter till softened.
- Add in the garlic and saute/fry a minute more. Add in the mushrooms, wine, and 1/2 c./ 125 mL of the cream and bring to a simmer.
- Simmer till the mushrooms are fully hydrated (if using dry mushrooms) and the liquid has reduced by two-thirds.
- Whisk together the remaining cream, Large eggs, and Parmesan. Stir in the mushroom-cream mix and chives.
- Season to taste with salt and pepper. Divide the mix proportionately among the ramekins.
- Place the ramekins in a pan large sufficient to hold them and pour simmering water two-thirds of the way up their sides.
- Bake for 30 min or possibly till the custards are just set.
- Remove the pan from the oven and let the custards sit in the water for 30 min.
- Serve immediately or possibly chill and reheat in the microwave.
- To serve, run a thin knife around the edge of the flans and turn out.
- Foie Gras-Stuffed Morels:Place the foie gras in a small saucepan and add in sufficient wine to cover.
- Add in the onion, celery, carrot, garlic, and bay leaves and bring the mix to a very low simmer.
- Simmer for 5 min. Remove the foie gras and chill it. Throw away the cooking liquid.
- Meanwhile, prepare the morels. If they are dry, place them in a small saucepan with 1 c./250 mL of red wine and bring to a simmer.
- Simmer just long sufficient for the morels to absorb all the wine, about 10 to 15 min. Remove the morels to a plate and let them rest.
- If they are fresh, gently saute/fry them in extra virgin olive oil or possibly butter just long sufficient to heat them through. Lightly season the morels with salt and pepper and let rest.
- When the foie gras is thoroughly chilled, puree it in a food processor till smooth.
- Season with salt and pepper.
- Place the foie gras in a small piping bag fitted with a small tip and fill the mushrooms.
- Serve immediately or possibly let rest before gently reheating in a microwave.
- Arugula And Steak Julienne:Stack the arugula leaves on top of each other and cut into very thin strips with a sharp knife.
- Trim any fat or possibly sinew from the steak.
- Cut it into 1/8-inch/3 mm thick slices.
- Stack the slices and cut into 1/8-inch/3 mm julienne.
- The Plate:Turn out a mushroom flan into the center of each of 6 heated large, shallow bowls.
- Sprinkle the arugula chiffonade and steak julienne around each flan.
- Add in 1/2 c./125 mL or possibly so of the warm consomme.
- Top each flan with 2 foie gras__stuffed morels and a flourish of chives.
- Serve with a drum roll!
- Timing: Make the oxtail consomme the day before. Make the flans an hour before serving. Make the stuffed morels while the flans are baking. Just before serving, dress the bowls with the arugula and steak julienne and reheat the consomme.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1019g | |
| Recipe makes 6 servings | |
| Calories 1077 | |
| Calories from Fat 557 | 52% |
| Total Fat 62.38g | 78% |
| Saturated Fat 28.27g | 113% |
| Trans Fat 0.53g | |
| Cholesterol 401mg | 134% |
| Sodium 678mg | 28% |
| Potassium 1104mg | 32% |
| Total Carbs 25.21g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.21g | 3% |
| Protein 47.4g | 76% |
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