TOURNEDOS DIANE
A recipe I found on www.nomenu,com by: From A Past Edition Of The New Orleans Menu Daily, By Tom Fitzmorris. Here is what is stated about the recipe: A classic from another generation of diners (those of the immediate post-war era), this luscious beef dish is a well-liked specialty at Brennan's, among other places. They bring out three thick disks of filet mignon and prepare them and the sauce at the table. This is not the steak Diane you might find in a classic cookbook, but it is a very good dish. I guarantee you will be getting up every drop of that sauce.
Provided by diner524
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Heat the butter in a large skillet over medium-high heat heat. When the butter starts to bubble, sear the tournedos, letting them stick to the pan before you turn them over to an unseared side, until browned all over. Remove the tournedos and keep warm.
- 2. Add the brandy to the pan and bring to a boil. Caution: the brandy may flame briefly. Whisk the pan to dissolve the juices as the brandy reduces by about two thirds.
- 3. Add garlic, onion, celery, parsley, salt and pepper. Saute until the vegetables are tender. Add the wine, Worcestershire sauce, lemon juice, and soy sauce. Bring to a low boil and simmer until the sauce is thickened enough to coat the back of a spoon. Strain the sauce and return to the pan.
- 4. Slice each of the tournedos into four equal slices. Return them to the pan and cook in the sauce for about 30 seconds. Serve with all the sauce that sticks to them, plus a tablespoon more.
DELMONICO CHICKEN CLEMENCEAU
Steps:
- Preheat the oven to 400 degrees F. Season the chicken with olive oil, salt and pepper. Place on a roasting pan and bake for 30 minutes. Reduce the heat to 350 degrees F. and continue to cook for 30 minutes. In a large saute pan, melt the butter. Add the ham and saute for 2 minutes. Add the onions. Saute for 1 minute. Add the garlic and mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the peas and potatoes. Saute for 3 to 4 minutes. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Remove the chicken from the oven and carve into 4 pieces (2 breast and 2 leg/thigh). To serve, spoon the potato mixture on the bottom of each plate. Lay the individual chicken portions on top of the potatoes. Spoon the Bernaise Sauce over the chicken and serve.
SALMON WITH CRISPY HORSERADISH CRUST
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Check that all bones have been removed from filets. In a small bowl, cream together butter and horseradish with a spoon. Stir in breadcrumbs and combine well. Season salmon and mound breadcrumb mixture on top and press down to cover top of salmon. Preheat broiler. Heat oil in nonstick skillet. Lay salmon pieces into skillet and cook over medium high heat until browned on bottom. Slide under broiler and cook for 3-4 minutes or until golden brown on top. Keep warm in oven until ready for service.
TOURNEDOS BRENNAN
Yes, this is from Brennan's in New Orleans, and yes it is wonderful. This is one of my stand-by dishes for special occasions, and sometimes just because I want it!
Provided by Miss Annie
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter and saute mushrooms.
- Add flour and cook slowly a few minutes until slightly browned.
- Stir in wine, mushroom juice, and seasonings.
- Cook until thickened.
- While sauce is cooking, season and grill filets to taste (rare or medium rare) Cut the tomato into four nice slices and grill.
- Arrange tomato slice on each filet and pour mushroom sauce over all.
SALMON FILLETS WITH HORSERADISH CRUST, CUCUMBERS AND SALMON CAVIAR
Provided by Bryan Miller
Categories dinner, main course
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Slice the cucumbers on a bias, about 1/4-inch thick. In a bowl, toss the cucumbers with 1 teaspoon of sea salt; then, transfer to a colander. Let drain for 2 hours.
- Place the smoked salmon and horseradish in the bowl of a food processor, and blend until smooth. Add the butter, bread crumbs, the remaining sea salt, mustard and cayenne. Blend well.
- Season the salmon fillets with salt and pepper.
- Turn on broiler. Place 1 tablespoon olive oil in a nonstick saute pan over medium high heat. Cook the salmon for about 45 seconds a side. Remove pan from heat. Carefully cover the fillets with the smoked salmon and horseradish mixture.
- Place the fillets in the broiler, and cook until nicely browned. Remove from the oven and keep warm.
- Quickly heat the cucumbers in the creme fraiche. Distribute the cucumbers evenly over six plates. Sprinkle with parsley, dill and chives. Sprinkle some salmon roe around the cucumbers. Arrange salmon over the cucumbers, and serve immediately.
Nutrition Facts : @context http, Calories 1187, UnsaturatedFat 34 grams, Carbohydrate 63 grams, Fat 73 grams, Fiber 6 grams, Protein 68 grams, SaturatedFat 30 grams, Sodium 1345 milligrams, Sugar 10 grams, TransFat 1 gram
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