4 Fillets tied
1 T dried porcini mushroom (powdered)
salt and pepper
Season the fillets with salt and
pepper and dried porciini mushroom powder on
one side. Sear seasoned side down till browned.
Turn over and put in a 475F oven till the desired
internal temperature is reached. Let the meat
rest 5 minutes before serving. Return any juices
to the wine sauce and further reduce if necessary.
Cut carrots and potatoes same
size and sauté in olive oil till cooked
but still slightly crunchy. Let rest till ready
to serve. Put string beans in salted boiling
water (uncovered) and cook for 6 minutes. Refresh
in cold water.
Before serving combine carrots,
potatoes, and haricot vert and preheat in a
4 medium parsnips
grated nutmeg to taste
2 T butter
2 T heavy cream
Peel the parsnips. Cut out the tough center
portion in the thicker ends of each parsnip.
Cut parsnip into 1 inch dice and added to salted
boiling water. Cook till tender. Hand blend
for about 10-15 seconds then pass through a
food-mill or sieve (using a wooden spoon). Whisk
in the butter and cream. Add freshly grated
nutmeg, salt and pepper to taste. This dish
can even be prepared the day before.
RED WINE REDUCTION
3/4 bottle shiraz
1 medium shallot
1 T grape seed oil
1/2 t. coriander seeds
1/2 t. fennel seeds
1/2 bay leaf
2 cups dark duck or veal stock
(optional -- 1 T porcini powder or dried Shitake
(optional -- 1 -2 T butter)
Finely dice the shallots and
add with coriander seeds and fennel seeds and
1 T. grape seed oil to a 2 qt. pot. Cook on
a low-medium flame till shallots have sweat
but not turned brown. Add the bay leaf and the
wine. Reduce contents to 1/2-3/4 cup. Pass the
mixture through a fine sieve and return to the
pot. Add the stock and continue to reduce until
the desired syrup consistency is attained.
NOTE: Adding the duck (or veal
) stock not only enhances the flavor of the
sauce but provides concentrated gelatins which
provide body and richness to the sauce making
butter an --optional-- ingredient.
Put a few tablespoons of parsnip
puree on each plate and top with the vegetables.
Set a fillet on each plate. Cut off the string
and drizzle the red wine sauce around the dish.