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What's on the menu tonight at Casa de El Gringo?

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Oli C
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PostSubject: What's on the menu tonight at Casa de El Gringo? Sat Jan 28, 2012 10:26 am

Medium rare Filet de Bouef avec Jous de Vin Rouge avec Gratin Pomme e Terre Dauphinoise




For the dauphinoise

Allow one large potato per person. Peel and slice thinly and par boil for five mins in a pan of salted boiling water. Remove from heat and drain and place to one side.

Use a hollowed out small tin of baked beans (both ends removed) or similar for each individual serving. I find cooking each serving individually gives better depth of flavour to the dish. For the really stupid people out there this does not mean you cannot cook each individual serving in the oven at the same time lol

Generously grease tin with butter. Place on a baking tray and set to one side.

Crush one clove of garlic and add to half cup of double cream. Gently warm through.

Place a small amount of cream in the bottom of the tin on the baking tray to line the bottom. Place one layer of potato in the tin. Season with salt, crushed black pepper, and then add grated gruyere cheese. Add tablespoon of cream and garlic. Repeat process until the tin is filled to the top.

Cook in oven at GM4 for 20 mins.

For the Red Wine Jous

Add small amount of olive oil in frypan and bring to high heat and add diced garlic and fry for a 30 seconds to a minute;

Add half a bottle of Shiraz (a guzzler will do - but a nice guzzler, not el-cheapo rat poison) and boil vigorously for 3 -5 minutes or longer to reduce to about 200 mls

Whilst boiling stir in small amount of balsamic vinegar and small amount of soy sauce;

Once reduced, turn to simmer, taste, and add salt and pepper to taste (only if required)

Slowly mix in heaped teaspoon of butter or margarine (for a shine to the jus)

Mix a half teaspoon of corn flour with 20-30mls of water and slowly pour into jus whilst stirring - should thicken nicley - turn off heat and pour into gravy boat

For the perfect fillet steak

Begin prepping the meat 10 mins before the potato is ready.

Warm a drizzle of olive oil in a skillet to a moderate heat.

Begin by searing all the edges of the steak. This helps to prevent juices from escaping during cooking. Use tongs. NEver pierce the meat. Add a knob of butter and allow to foam and use this to baste the meat as you cook.

For rare - Cook one side of the steak for 2/3 mins. Turn and cook for another 2/3 mins. Test with fingertip. For the perfect rare steak the meat should be very soft yet still bouncy to the touch. Remove from heat. Place on a plate and place plate on bottom shelf of oven (Your potato should be done by now so turn off oven) Allow meat to rest for five mins.

For medium rare. Same as above but increase cooking time to 4/5 mins for each side. For medium rare the meat should feel firm but springy to the fingertip. Remove from heat, plate up and place on bottom shelf of oven to rest for five mins.

For well done. Same as above but increase cooking time to 6/7 mins for each side. This is not recommended for fillet steak however as much of the natural flavlur is lost. For well done the meat should feel very firm to the touch. Remove from heat, plate up, and place bottom shelf of oven to rest for 5 mins.

Once rested add potatoes to plate and half cover the meat with the red wine reduction.

Serve immediately. cheers







Last edited by Oli C on Sat Jan 28, 2012 10:43 am; edited 3 times in total
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PostSubject: Re: What's on the menu tonight at Casa de El Gringo? Sat Jan 28, 2012 10:28 am

Tomorrow we are having Ricotta filled Raviolini in a light tomato and basil ragu. Remember to book your table early to avoid disappointment!!
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PostSubject: Re: What's on the menu tonight at Casa de El Gringo? Fri Sep 06, 2013 10:57 pm

That looked really lovely...made me hungry. You clever little bugger you! :-)

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